素食白菜滷
描述
Vegetarian Chinese cabbage stew.
食材簡單，低GI無碳水的高纖白菜滷
份量
時間
步驟
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乾香菇用300ml水泡開，香菇水留下。 Soak dried mushrooms in 300-ml water, let them absorb the water and be puffy. Leave the water for later use.
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泡開的香菇、紅蘿蔔、黑木耳切絲。薑切兩三片薄片備用。（我用乾的黑木耳，洗淨就好） Shred the ready mushrooms, carrot, and the black fungus. Slice the ginger (we only need 2 slices)
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白菜洗淨切大塊，靠根部比較硬的部分和上面薄的部分分開。 Chop the Chinese cabbage into any size you prefer, separate the hard/thick part and the soft/thin part.
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豆皮泡軟切入口大小的片狀。或用ㄧ般火鍋用的炸豆皮就不用泡。Soak the dried bean curd till soft. Chop them into any size you prefer. ( No need to soak if you use a fried bean curd)
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取深鍋，冷鍋冷油開始小火熱鍋，放入薑片、香菇絲、蘿蔔絲煸香。Put some sesame oil, ginger slices, shredded mushrooms and carrots into a pot. Stir them till the smell comes out.
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先下白菜厚硬的部分拌炒，出ㄧ點水後再下薄的葉子部分。 Put the thick part of the cabbage into the pot, then the thin part. Keep stirring them.
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下豆皮拌炒，倒入香菇水。用素蠔油、鮮味炒手、黑胡椒粉調味。Put the beancurd and mushroomed water in. Season with vegetarian oyster oil, all proposes seasoning, black pepper powder.
