蘆筍百合炒木耳 Sautéed Asparagus with Lily Bulbs and Wood-Ear Fungus

材料 Ingredients

蘆筍 Asparagus 10 根 each 新鮮百合 Fresh lily bulb 4 個 ea 乾木耳 Dried black wood-ear fungus 1 大匙 Tbs 大蒜 Garlic 2 瓣 glove 紅辣椒 Red chili pepper 1 根 ea 油 Cooking oil 2 大匙 Tbs 清炒醬汁 Light sauté sauce 1 份 portion

做法

1.	蘆筍洗乾淨後削去底部較老的皮，再切成 5cm 小段。白合洗乾淨後頭尾切掉，並將每瓣剝下來。木耳用溫水泡軟後用水沖洗乾淨，並切成与白合瓣一樣大小。大蒜去皮後切成薄片。辣椒去籽後切成小丁。
2.	將清炒醬汁準備好。
3.	炒鍋燒熱，加入2 大匙油。放進大蒜，辣椒和木耳用中火爆香。。
4.	加入蘆筍快炒 1 分鐘。
5.	加入清炒醬汁與百合拌炒到醬汁開始變稠即可。

PROCEDURE

1.	Wash the asparagus and peel off the tough skin of the bottom. Cut them into 2" segments. Wash the lily bulbs. Slice off their top and bottom, then separate the layers. Soak the wood-ear fungus in warm water until they are soft. Rinse them and cut them into the same size of lily bulb layer. Peel and slice the garlic. Seed and dice the red chili pepper.
2.	Prepare the Light Sauté Sauce.
3.	Add 2 tbs. of oil in a heated wok. Add the garlic, chili pepper and wood-ear fungus and sauté in medium heat until aromatic.
4.	Stir in the asparagus and continue sautéing for 1 minute.
5.	Add the Light Sauté Sauce and lily bulb, and sauté until the sauce is thick.

最後更新 (Last Update): 10/15/2013
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