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麵醬薯仔素香芋金磚
Stir-Fry Taro Chunks with Potatoes in Soy Bean Sauce

材料：
好素素香芋金磚 – 300克
薯仔（切件）- 2個
鮮冬菇（切粒）- 8件
薑（切茸）- 5克
唐芹（切段）- 10克
 
調味：
一口田天然海鹽 – ½茶匙
瑞春醬油阿伯黑豆醬油 – ½茶匙
糖 – 1茶匙
麻油 – 適量
麵豉醬 – 2 茶匙
生粉 – 適量
Ingredients:
Soo Good Taro Chunk – 300g
Potato (cut to pcs) – 2pcs
Fresh mushroom (diced) – 8pcs
Ginger (minced) – 5g
Chinese celery (sectioned) – 10g
 
Seasoning:
UO Natural Sea Salt – ½ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Sugar – 1 tsp
Sesame oil
Soy bean paste – 2 tsp
Cornstarch
做法：
  1. 薯仔蒸15分鐘，盛起備用。
  2. 煎香素香芋金磚和鮮冬菇，盛起備用。
  3. 薑茸起鑊，炒香麵豉醬後加入薯仔及適量水，慢火炆約2分鐘。
  4. 加入素香芋金磚、鮮冬菇、調味料及生粉水，煮滾後加入唐芹即可。
Steps:
  1. Steam potato for 15 minutes, set aside.
  2. Sear taro chunks and fresh mushroom, set aside.
  3. Sauté minced ginger and soy bean paste, add straw mushroom, potato and small amount of water. Simmer on low heat for 2 minutes.
  4. Add taro chunks, fresh mushroom, seasoning and cornstarch slurry, bring to boil and add Chinese celery. Ready to serve. 
素香芋金磚
麵醬薯仔素香芋燒-菜式材料相
材料
麵醬薯仔素香芋燒-菜式相
完成