Share on whatsapp
Share on facebook
Share on email
香椿醬四季豆炒素三絲
Stir-Fried Shredded Vegetables and Veggie Ham in Toona Sinensis Sauce
材料：
長華素火腿（切絲）- 250克
薑（切茸）- 10克
杏鮑菇（切絲）- 30克
四季豆（切段）- 350g
甘筍（切絲）- 20克
調味：
一口田天然海鹽 – 適量
通用香椿醬 – 2茶匙
糖 – 適量
生抽 – ½茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Veggie Ham (shredded) – 250g
Ginger (minced) – 10g
King oyster mushroom (shredded) – 30g
Green bean (sectioned) – 350g
Carrot (shredded) – 20g
Seasoning:
UO Natural Sea Salt
TY Toona Sinensis Sauce – 2 tsp
Sugar
Soy sauce – ½ tsp
Sesame oil
Cornstarch
做法：
- 四季豆炒至金黃色，盛起備用。
- 倒入甘筍、杏鮑菇及素火腿炒至熟，盛起備用。
- 炒香薑茸和香椿醬後，下四季豆、杏鮑菇、甘筍及素火腿，再加入適量水炒香。
- 加入調味料及生粉水，炒至乾身即可。
Steps:
- Stir-fry green bean until golden brown, set aside.
- Stir-fry carrot, king oyster mushroom and ham until cooked. Set aside.
- Sauté minced ginger and toona sinensis sauce until fragrant, add green bean, king oyster mushroom, carrot, ham and some water, stir to combine.
- Add seasoning and cornstarch slurry, cook until thickened.
