好素純素餐廳
好素聯和
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：
- 薯仔蒸15分鐘，盛起備用。
- 煎香素香芋金磚和鮮冬菇，盛起備用。
- 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。
- 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:
- Steam potato for 15 minutes, set aside.
- Sear taro chunks and fresh mushroom, set aside.
- Sauté minced ginger and soy bean paste, add straw mushroom, potato and small amount of water. Simmer on low heat for 2 minutes.
- Add taro chunks, fresh mushroom, seasoning and cornstarch slurry, bring to boil and add Chinese celery. Ready to serve.
