椒麻青椒炒雙菇 Sautéed Green Peppers and Mushrooms with a Chili Pepper Sauce

材料 Ingredients
青椒 Green pepper 1 個 ea.
松柳菇 Beech mushroom1 包 pack
乾香菇 dried Shitake Mushroom 6 朵 ea
椒麻醬汁 Chili Pepper Sauce 1 份 portion

做法
1.青椒洗乾淨後切成5cm細絲。松柳菇略為沖洗後馬上擦乾。將其底部切除﹐每根菇分開。香菇泡軟後也切成細絲。
2.將椒麻醬汁準備好，其中的辣椒和薑切成細絲，而大蒜切片。
3.炒鍋燒熱後加入椒麻醬汁A料爆香，再加入香菇用中火炒到香菇變熟。
4.加入松柳菇，青椒和椒麻醬後快速翻炒30秒即可起鍋。



PROCEDURE
1.Wash the green pepper and julienne it into 2" slices. Wash the beech mushrooms and dry them immediately. Cut the bottom of each beech mushroom off and separate each individual mushroom. Soak the mushrooms in water until they are soft. Finely julienne the mushrooms.
2.Prepare the Chili Pepper Sauce ingredients. Finely julienne the ginger and red chili pepper. Slice the garlic.
3.Heat a wok. Add the ingredients from Part A of the Chili Pepper Sauce recipe and sauté until aromatic. Add the mushrooms and continue cooking until the mushrooms are done.
4.Add the green pepper, beech mushrooms and the ingredients from Part B of the Chili Pepper Sauce recipe. Stir-fry the mixture for another 30 seconds. Serve hot.




最後更新 (Last Update): 08/22/2013  ©
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