腐竹雜菜煲
一道溫暖人心嘅素食煲仔菜，特色係浸軟嘅腐竹同各種新鮮蔬菜，用鹹香嘅湯汁炆煮。
香港
Vegetarian
素食
營養 (每份)
186kcal熱量
9.2g蛋白質
18.5g碳水
8.1g脂肪
4.3g纖維
542mg鈉
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)
步驟
- 將乾腐竹同冬菇用溫水浸軟，大約30分鐘。瀝乾腐竹並切成長段。擠出冬菇多餘嘅水份並去蒂。
- 喺小碗中，混合生抽、磨菇老抽、素蠔油、糖、白胡椒粉同水/菜湯。攪勻，整成炆煮汁。
- 喺鑊或瓦煲中以中火加熱食用油。爆香蒜蓉同薑片，直到發出香味。
- 將浸軟嘅冬菇、紅蘿蔔片、黃芽白同木耳加入煲中。快炒3-5分鐘，直到蔬菜稍微變軟。
- 倒入炆煮汁並煮滾。加入浸軟嘅腐竹。蓋上鍋蓋，炆煮15-20分鐘，令味道融合，腐竹充分吸收醬汁。
- 加入荷蘭豆，炒1-2分鐘直到顏色鮮綠。倒入粟粉水勾芡，令醬汁濃稠至你喜歡嘅程度。趁熱上碟。
