香菇醬素肉魯燴茄子
Eggplant Stew

材料：

素肉魯 – 100克

茄子（切條）- 1條

紅椒（切絲）- ¼隻

薑（切茸）- 8克

 

調味：

一口田天然海鹽 – 適量

瑞春醬油阿伯黑豆醬油 – ½ 茶匙

菇王純天然香菇香樁醬 – 2茶匙

糖 – 適量

麻油 – 適量

水 – 100毫升

生粉 – 適量

Ingredients:

Vegan Minced Pork – 100g

Eggplant (shredded) – 1 pc

Red pepper (shredded) – ¼ pc

Ginger (minced) – 8g

 

Seasoning: 

UO Natural Sea Salt

Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp

Gu Wang All Natural Mushroom Tonna Sauce – 2 tsp

Sugar

Sesame oil

Water – 100ml

Cornstarch

做法：

1. 茄子炸至金黃色，撈起備用。
2. 爆香薑茸，放入香菇香樁醬炒香。
3. 加入素肉魯、茄子、調味料及水，滾起後煮3-4分鐘，加入生粉水攪勻上碟，撒上紅椒絲即成。

Steps:

1. Deep-fry eggplant until golden brown, drain and set aside.
2. Sauté minced ginger until fragrant, add mushroom tonna sauce.
3. Add minced pork, eggplant, seasoning and water, simmer for 3-4 minutes. Then add cornstarch slurry. Cook until thickened and topped with red pepper. Ready to serve.