14道家常素食菜，連吃一周都不膩。

vegetarian, 素食,recipe,食譜

Ingredients A | 材料A：100g pumpkin slices | 金瓜片100克 Ingredients B | 材料B：60g lotus root (slices) | 蓮藕片60克, 50g red capsicum |紅甜椒50克, 30g white mushroom | 白玉菇30克, 15g saoked baby fungus| 已浸發雲耳15克, 25g snow peas | 荷蘭豆25克

Ingredients C | 材料C：2 tbsp oil | 油2湯匙，1/2 tbsp chopped pickled radish |菜脯碎 1/2湯匙

Ingredients D | 材料D：some toasted almond flake | 炸香杏仁片少許

Seasoning(mixes all) | 調味料『拌勻』：1 tsp vegetarian oyster sauce |素蚝油1茶匙, 1 tsp concentrated vegetarian stock| 齋湯1茶匙, 1/2 tsp sugar | 糖1/2茶匙, 1/4 tsp salt | 鹽1/4茶匙, dash of pepper and sesame oil | 胡椒粉、麻油少許，3 tbsp water | 水3湯匙

Thickening | 勾芡：1/2 tsp corn flour | 風車粉 1/2茶匙, 2tbsp water | 水2湯匙

Method | 做法：

1. Blanch ingredients B and set aside.

材料B各自飛水備用。

2. Saute ingredients C until fragrant；toss in pumpkin and ingredients B， and then add in seasoning and stir-fry in high heat briskly；thicken with starch and dish out，top with almond flake.

爆香材料C，加入金瓜片炒香，加入材料B炒勻，加入調料味大火快手兜炒勾芡，即可上碟，放上杏仁片。

Braised Mock Chicken with Fungus Recipe 金針雲耳素雞食譜