这是一道我很喜欢即简易及快速制做的素炒米粉食谱。
香辣素炒米粉
Vegetarian Spicy Fried Bee Hoon
Ingredients 材料
(A)350g Rice Vermicelli / Bee Hoon 米粉
100g Dried Straw Mushrooms 干草菇
150g Bean Sprouts 碗豆芽
1 Medium Carrot 红萝卜(cut into strips 切丝)
1 Tube Silken Tofu 一条嫩滑豆腐
8-9 Tofu Puffs 豆腐卜
(B)
1/4 Cup water 清水
2 Tbsp Tauco Sauce 豆酱
2 Tbsp Tomato Ketchup 番茄酱
2 Tbsp Chilli Sauce 辣椒酱
1 Tbsp Vegetarian Mushroom Sauce 素香菇酱
1 Tbsp Ketchup Manis / Sweet Soy Sauce 甜酱
1 Tbsp Light Soy Sauce 酱清1 Tbsp Chinese Black Vinegar 渐醏
1/2 Tbsp Sesame Oil 麻油
(C)
2 Tbsp Sesame Oil 麻油
3 Tbsp Cooking Oil 食油
1 Tbsp Ginger 姜 (finely chopped 切碎)
1 Tbsp Vegetarian Sambal Chilli 素叁峇酱
1 Tsp Vegetarian Mushroom Powder 素香菇粉
Salt and Pepper to Taste 盐，胡椒调味
Directions 做法
Soak rice vermicelli and straw mushrooms for 30 mins till softened. Drain.
米粉及草菇泡浸半个小时至软化。沥干。
Cut the straw mushrooms and carrot into strips. Set aside.
草菇及红萝卜切丝，搁置待用。
Boil the tofu puffs for 5 minutes to remove excess oil. Drain. Slice into think strips.
豆腐卜放入锅里加入水一起煮滚5分钟去除油迹后沥干。将豆腐卜切成幼条。
嫩软豆腐按碎成泥后搁置待用。
Combine and mix all the sauce ingredients (B) into a bowl until incorporated. Set aside.
把材料B的酱料倒入小碗，混匀搁置。
Heat up sesame oil and cooking oil (C) into a deep frying pan. Stir in the chopped ginger and saute until fragrant and lightly brown.
开始将材料C里的麻油及食油倒入炒锅烧热。再加切碎姜蓉爆香。
Add in straw mushrooms and stir fry for 1 minute before adding in carrot. Continue to stir fry the ingredients to incorporate. Stir in tofu puffs and continue stir frying.
再加入草菇翻炒1分钟便放入红萝卜丝继续翻炒均匀。
Add vegetarian sambal chilli and bean sprouts. Stir to combine.
继续加入素叁峇酱和碗豆芽一起翻炒匀即可。
Transfer in the softened rice vermicelli , the pre mix seasoning (B) and mushroom powder (C). Stir fry the mee soon under medium heat until the all the seasonings has been absorbed and the mee soon thoroughly cooked. Add salt and pepper to taste.
最后将泡浸软的米粉倒入锅，淋上预拌酱料B和素香菇粉一起以中火翻炒至酱料吸收及米粉熟透即可。熄火前可以加入少许盐及胡椒粉调味。
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