No products in the cart.
Return To Shop鲜生杂菇口感滑嫩，再用姜片带出杂菇的清甜味，一点都不输荤食唷！
分量：3-4 人份
需时：30 分钟
材料：
白玉菇 – 1包/100克
生香菇 – 1包/200克
蟹味菇 – 1包/100克
金针菇 – 2包/200克
红萝卜 – 10片/ 30克 （去皮洗净切片）
荷兰豆 – 1把/ 20克
幼姜 – 10片/ 20克 （去皮洗净切片）
盐 – 1茶匙
水 – 4汤匙
素食蚝油 – 2汤匙
油 – 2汤匙
准备功夫：
1. 杂菇去尾/脚/根，洗净待用
2. 荷兰豆起筋，洗净待用
煮法：
1. 煮滚1锅水，川烫生香菇，生香菇，蟹味菇1分钟，沥干待用
2. 烧热锅，下姜片，煸香
3.下油，爆香姜片
4. 加入荷兰豆，红萝卜，金针菇炒至油亮色
5. 下其余川烫过的杂菇，炒匀
7. 下水，素食蚝油，加盐，搅匀
8. 煮至杂菇全熟（大该2分钟）
9. 熄火，上碟
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
SUBSCRIBE TO OUR YOUTUBE CHANNEL
RM6.50 – RM7.50
Stir-Fried Mixed Mushrooms (Vegetarian) 炒鲜生杂菇
Course: MainCuisine: ChineseServings
4
servingsCooking time
30
minutesGinger always bring the best out of mushroom, and this is a nice vegetarian recipe for CNY
Ingredients
100g shimeji mushroom
200g shiitake mushroom
100g beech mushroom
200g enoki mushroom
30g carrot (peel, wash and slice it)
20g snow peas
20g young ginger (peel, wash and slice it)
1 tsp salt
4 tbsp water
2 tbsp vegetarian oyster sauce
2 tbsp oil
Instructions
- Preparations:
- Remove mushroom stem / root, wash and set it aside
- Clean snow peas sponge, wash and set it aside
- Steps:
- Bring 1 pot of water to boil, blanch shimeji, shiitake, beech mushroom for 1 minute, rinse and set it aside
- Heat the wok, add in ginger slice and dry fry it
- Add in oil and saute the ginger
- Add in snow peas, carrot, enoki mushroom and fry until translucent
- Add in blanched mushrooms, fry evenly
- Add in water, vegetarian oyster sauce, salt, stir evenly
- Fry mushroom until it’s cooked (around 2 minutes)
- Turn off the gas, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
Leave a reply