红烧腐竹支 ~ Simmered Beancurd Stick with Mushroom

食谱取自：名食谱@第92期

红烧腐竹支

材料：

100g 腐竹支
100g 红萝卜 （ 削皮，切片）
8朵 香菇  （ 浸软，去蹄 ）
5 粒 蘑菇 （ 切半）
10条 甜豆
10片子姜
1碗 （ 250ml ） 清水

调味料：

1大匙 素蚝油
1大匙 酱油
1/4小匙  胡椒粉

做法 ：

1．腐竹支剪小段，每段6公分。用热油略炸一会至金黄，捞起，马上浸泡冷水中至软化。取出，沥干水份。备用。

2．锅里煮开沸水， 放入香菇，蘑菇和甜豆略烫一会，盛起，沥干水份。

3．锅里烧热1大匙食油，小火爆香姜片，加入香菇和蘑菇，大火炒香浓，加入腐竹支，红萝卜和调味料炒均匀。

4．注入清水，大火煮沸。改用小火煮至收汁，加入甜豆拌炒一下，熄火，即可上桌。

Recipe sopurce : Famous Cuisine @ No. 92

Simmered Beancurd Stick with Mushroom

Ingredients :

100g beancurd stick
100g carrot ( peeled and sliced )
8  Chinese mushroom ( soaked and remove stalk )
5 buttom mushroom  ( halved )
10 sugar snap peas
10 slices young ginger
1 bowl ( 250ml ) water

Seasoning :

1tbsp vegetarian oyster sauce
1tbsp light soy sauce
1/4tsp pepper
1/2tsp sugar

Method :

1. Cut beancurd stick into 6cm length , slightly deep-fry in hot oil till golden in colour . Dish out , soak it into cool water immediately until soften . Remove and drain , set aside .

2. Blanch mushroom  , button mushroom and sugar snap peas in boiling water , dish out and drain well .

3. Heat 1tbsp cooking oil in a preheated wok to sauté ginger over low heat . Add all mushrooms , stir-fry briskly over high heat until fragrant . Stir in beancurd stick , carrot and seasoning , toss well .

4. Add the water and bring to boil over high heat . Once boiled , reduce to low heat , simmer it until the gravy is thicken . Add sugar snap peas , mixed , remove from heat . Serve hot .