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香芋素香菇貢丸
Braised Veggie Mushroom Balls with Taro
材料：
好素素香菇貢丸（對切）- 1包
芋頭 （切件）- 300克
薑（切片） – 10克
紅椒 （切絲）- 10克
調味：
一口田天然海鹽 – 適量
椰汁 – 100毫升
淡奶 – 50毫升
糖 – 適量
水 – 100毫升
Ingredients:
Soo Good Veggie Mushroom Balls (halved) – 250g
Taro (chopped) – 300g
Ginger (sliced) – 10g
Red pepper (shred) – 10g
Seasoning:
UO Natural Sea Salt – 2g
Coconut milk – 150ml
Evaporated milk – 80ml
Sugar – 15g
Water – 100ml
做法：
- 芋頭炸至金黃色，素香菇貢丸炒熟備用。
- 炒香薑片，下芋頭及素香菇貢丸，加入水、鹽和糖調味。
- 收水時加入椰汁及淡奶，滾起關火。
- 上碟後落紅椒即成。
Steps:
- Deep-fry taro until golden brown. Stir-fry mushroom balls until cooked.
- Sauté gingers, add taro and mushroom balls. Add water, salt and sugar, stir to combine.
- Add coconut milk and evaporated milk when water is lessened. Turn off the heat when boiled.
- Transfer to a serving plate and topped with shredded red pepper.
