乾煸四季豆

Ingredients:

  • 四季豆 300g
  • 香菇 一朵 5g
  • 榨菜 5g
  • 素火腿 5g
  • 薑 5g
  • 芹菜 30g (optional)
  • 紅蘿蔔 5g
  • 素高湯 1 Tbsp
  • 蔭豉油 2 tsp
  • 糖 1/2 tsp
  • 白醋 1/4 tsp
  • 麻油 1/4 tsp

Method:

  • 香菇泡軟切末,榨菜、薑、素火腿、紅蘿蔔、芹菜均切末
  • 四季豆撕除纖維,不要切,以180C高油溫炸90秒鐘(炸到表皮有點泡泡)撈出,以餐巾紙吸油。
  • 以少許油爆香榨菜、香菇、薑、素火腿、芹菜,下四季豆,加入素高湯,以中火乾煸至香。加入蔭豉油、糖、白醋、麻油拌炒數下起鍋,撒紅蘿蔔末配色。

Reference: 四季素料理 p.76



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