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有營食譜 |
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高纖菜式推介 I - 三筍炒鮮菇素雞
三筍炒鮮菇素雞（2人份）
材料：
小甘筍 1碗
珍珠筍 1碗
蘆筍 4碗
素雞 1條
鮮冬菇 4隻
薑 2片
調味料：
鹽 1/4茶匙
糖 1/2茶匙
生抽 1茶匙
生粉 1茶匙
水 2湯匙
製法：
1.小甘筍及蘆筍洗淨後切小粒，備用。
2.洗淨鮮冬菇，珍珠筍及素雞，切小粒，備用。
3.燒熱半湯匙油，炒熱冬菇、甘筍、蘆筍及珍珠筍粒至半熟，加少許鹽及水，加蓋煮至全熟後撈起，備用。
4.再燒熱油鑊，加半湯匙油，爆炒薑片及素雞，放回已煮熟的筍粒，加入已調勻的調味料，拌勻即可。
High-fibre Assorted Vegetables Fried with Winter Mushrooms and Vegetarian Meat (2 Serving)
Ingredients:
Baby carrot 1 bowl
Baby sweet corn 1 bowl
Asparagus 4 pcs
Vegetarian meat 1 pc
Fresh winter mushrooms 4 pcs
Ginger 2 pcs
Seasoning:
Salt 1/4 tsp
Sugar 1/2 tsp
Soy sauce 1 tsp
Cornstarch 1 tsp
Water 2 tbsp
Method:
1.Rinse the baby carrot and asparagus, and chop into small dices. Set aside.
2.Rinse the winter mushrooms, baby sweet corn and vegetarian meat, chop them small dices.
3.Heat 1/2 tbsp oil in pan, fry the winter mushroom, baby carrot, asparagus and baby sweet corn to medium done. Add some salt and water, cover and cook well to prepare the next step.
4.Reheat the pan with 1/2 tbsp oil, saut? the ginger and the vegetarian meat. Add the cooked asparagus and mix well with the seasonings.
資料來源：親子王
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