01食材
- 100g dried bean curd sticks, broken into 5cm pieces
- 6 pieces dried shiitake mushrooms, rehydrated and stemmed
- 1 whole carrot, sliced
- 0.5 head Napa cabbage (approx. 300g), cut into chunks
- 20g dried black fungus, rehydrated and torn into pieces
- 100g snow peas, trimmed
- 3 cloves garlic, minced
- 10g ginger, sliced
- 2tbsp vegetable oil
- 2tbsp light soy sauce (for sauce)
- 1tsp mushroom-flavored dark soy sauce (for sauce)
- 1tbsp vegetarian oyster sauce (for sauce)
- 1tsp sugar (for sauce)
- 1 pinch white pepper (for sauce)
- 250ml water or vegetable broth (for sauce)
- 1tbsp cornstarch slurry (for sauce)
营养 (每份)186kcal
- 蛋白质9.2g
- 碳水18.5g
- 脂肪8.1g
纤维 4.3 g钠 542 mg
02步骤
- 将干腐竹和香菇用温水浸软，大约30分钟。沥干腐竹并切成长段。挤出香菇多余的水分并去蒂。
- 在小碗中，混合生抽、蘑菇老抽、素蚝油、糖、白胡椒粉和水/菜汤。搅匀，制成焖煮汁。
- 在锅或瓦煲中以中火加热食用油。爆香蒜蓉和姜片，直到发出香味。
- 将浸软的香菇、胡萝卜片、大白菜和木耳加入煲中。快炒3-5分钟，直到蔬菜稍微变软。
- 倒入焖煮汁并煮滚。加入浸软的腐竹。盖上锅盖，焖煮15-20分钟，使味道融合，腐竹充分吸收酱汁。
- 加入荷兰豆，炒1-2分钟直到颜色鲜绿。倒入粟粉水勾芡，使酱汁浓稠至你喜欢的程度。趁热上碟。
03相关食谱
