Monday, August 17, 2015

香炒蘑菇马鈴薯丁 Stir Fry Potatoes with Mushrooms (Vegan)

As a vegetarian, I stopped using garlic or onions in the preparation of my portion of vegan food. As a person who used to love garlic in my food, I had to learn from my dharma sisters how to create tasty meals and the available vegan substitutes. Through the dharma centre in Taiping, my dharma sisters demonstrated numerous ways to cook vegan dishes which are so sumptuous that even the non vegetarian eaters were impressed.  
至从我开始吃素后便停止採用葱蒜准备给自己的食物。就连煮给家属的食物也减少用葱蒜在内。以前我非常爱吃蒜炒的菜肴,一旦没用葱蒜就没眉头绪要怎么把菜煮得香厚。幸好我得从师姐师妹哪儿学到许多美味的素菜煮法。太平的师姐们煮出来的素菜肴非常美味,就连许多非素食者吃了都赞好。

To give the stir fry good that good ole fragrance similar to garlic, simply replace the garlic with the same portion of chopped ginger. For people aren't into the taste of ginger, reduce the dosage / usage by half and finely chopped. Just use a little of the ginger to bring out the fragrance of the stir fry food, while not overwhelming noticeable.
以让取代葱蒜的菜肴还保有那炒菜前的油香味,就以相等的姜蓉或姜碎来取代即可。若不爱吃姜可将分量减半以用来制造油香味即可。

Many of my blog followers asked me why don't I share cooking recipes instead of only baked food or steam desserts. My answer being ....it is easier to record, shoot, monitor and blog the recipe of baked desserts than that of our daily cooking. Unlike baking, the entire process of stir frying a dish is too swift to allow time to pause to shoot and record every single detail without risking the dish overdone within that mere period. Hence, I would normally cook and serve asap rather than taking my sweet time to picture and record the entire process.
许多的博客友问我为什么只注重于烘焙而少放入烹饪有关的食谱。原因就是通常烹饪的过程比制作蛋糕点心来得迅速,要在哪段数的时间内拍摄,记录,煮而同时不让食物过熟或焦对我而言有点吃力。尤其是自己在煮炒时很随性喜欢乱混乱加,没耐性去特别记录。

Here is one relatively easy dish which my family enjoy a lot. Enjoy!
今次就乖乖地记录下这一道全家人都喜爱吃的香炒蘑菇马鈴薯丁跟您分享!


香炒蘑菇马鈴薯丁   
Stir Fry Button Mushrooms with Potatoes 

Ingredients 材料
400g Potatoes 马鈴薯(cubed切丁)
80g Frozen Green Peas 速冻青豆
200g Any Button Mushrooms 任何磨菇 (sliced 切片)
15g Ginger 姜, finely chopped 切碎

1 Tbsp Sesame Oil 麻油
1 Tbsp Cooking Oil 食油

Seasoning 调味料
1 Tbsp Vegetarian Mushroom Oyster Sauce 素鲜菇蠔油
1 Tbsp Dark Soy Sauce 黑酱油
1 Tsp Mushroom Powder 香菇粉
1 Tsp Molasses Sugar 糖蜜 
1/2 to 1 Cup Water 清水
Salt 盐 
Pepper 胡椒粉  

Thickening 调稠料
1 Tsp Cornflour 玉米粉
2 Tsp Water 清水

Decoration 装饰
Broccoli 西兰花


Directions 做法

Boil potatoes  in a saucepan filled with sufficient water for 10 mins until softened. Set aside.
把马铃薯放入锅煮10分钟至软熟。搁置备用。

Scald broccoli in hot boiling water for a minute until the broccoli turn bright green while still remaining its crispy texture. Arrange and decorate around a deep serving plate. Set aside.
西兰花用滚水烫一烫一分钟至稍微熟但而保持清脆。摆设在盘上搁置备用。

In a small bowl, prepare the gravy thickener by mixing the corn flour with water until combined. Set aside.
把玉米粉和水加入一个小碗混匀,搁置备用。

Heat sesame and cooking oil in a deep skillet or wok over medium heat. 
在炒锅里以中火加热麻油和食油。

Saute chopped ginger until fragrant. Add in the button mushrooms (or any mushrooms of your preference) and continue stir frying for a minute before adding in mushroom sauce and followed by green peas. Continue to stir fry for another minute, add in cooked potatoes and mushroom powder. Give it a few toss until combined. 
爆香碎姜后加入蘑菇片继续翻炒一分钟,放入素蚝(香菇)油及青豆再翻炒一两分钟。倒入马铃薯丁和香菇粉继续翻炒一会儿至混合。

Stir in 1/2 Cup water, dark soy sauce and allow to saute for 2-3 minutes under medium low heat. Add more water if the gravy dries up too soon.
拌入半杯清水,黑酱油用中小火继续煮2-3分钟,若水份过少可以在加半碗水。

Add sugar and thickener and give it a few final stirs. Add salt and pepper to taste.
熄火前加入糖与调稠料炒一炒。加入盐,胡椒粉调味即可。












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