菇炒香干青椒 Sautéed Green Peppers with Bean Curds and Mushrooms

材料 Ingredients
青椒 Green pepper 1 個 ea.
松柳菇 Beech mushroom1 包 pack
豆乾 Bean Curd 4 片 ea
家常醬汁 Home Style Stir Fry 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。豆干橫面切成三片﹐再切成細絲。
2.將家常醬汁準備好。
3.炒鍋燒熱後加入家常醬汁A料爆香，再加入豆干用中火炒到變金黃。
4.加入松柳菇，青椒和家常醬汁B料後快速翻炒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. Filet each bean curd into 3 slices, and cut them into juliennes
2.Prepare the Home Style Stir Fry Sauce .
3. Add the ingredients from Part A of the Home Style Stir Fry Sauce to a heated wok. Sauté until aromatic. Add the bean curd juliennes and sauté at medium heat until they are golden brown.
4.Add the green pepper, beech mushrooms and the ingredients from Part B of the Home Style Stir Fry Sauce recipe. Stir-fry the mixture for another 30 seconds. Serve hot.




最後更新 (Last Update): 10/09/2013  ©
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.