vegetarian, 素食,recipe,食譜
Ingredient and Portion A: | 材料與分量 A: 1/4 each of green, yellow & red capsicum | 青、黃及紅燈籠椒各1/4粒(切片),50g each of water chestnut, lotus root, asparagus & celery | 馬蹄肉、蓮藕、蘆筍、西芹 各50克
Ingredient and Portion B: | 材料與分量B: some macadamia nut(blanch in oil till golden brown) | 夏威夷果適量(用溫油泡香)
Seasoning | 調味料: 1/2 tsp vegetarian stock granule |調味素 1/2茶匙, 1/2 tsp salt | 鹽 1/2茶匙, 1/2 tsp sugar | 糖 1/2茶匙, 1 tsp vegetarian oyster sauce | 素蚝油 1茶匙
Method | 做法:
1. Cut all ingredients into pieces and then blanch in boiling water briefly, drain.
把所有材料處理好,切塊,然後放入滾水中川燙一下,撈起瀝干備用。
2. Heat 1 1/2 tbsp oil in wok, add in all ingredients together with seasoning, stir-fry for about 2 minutes, dish out, top with macadamia nuts.
燒熱鍋,下1 1/2湯匙油,把所有材料和調味料一起倒入炒一下,大約2分鐘即可盛碟,撒上夏威夷果上桌。
Enoki Tofu Recipe 金菇豆腐食譜