西式蔬菜杂烩
Mixed Vegetables Stew
材料

2杯油
100g包菜,切丝
5片月桂叶
3大匙蕃茄酱
150g小朵鲍鱼菇
150g意大利青瓜,切块
250g迷你马铃薯,煮熟,去皮
150g西芹,切块
250g包菜花,切小朵
150g樱桃茄
1碗水

调味料:

1½小匙盐
50g马芝林(菜油)
1½小匙奥利干

做法
  1. 烧热油,放入包菜丝用中小火炸至金黄香脆,捞起,滤干油,待用。
  2. 留2大匙油在锅里,放入月桂叶和蕃茄酱炒香。
  3. 加入其余材料煮滚,再煮多2分钟,加入调味料炒匀即可。
INGREDIENTS

2 cups oil
100g cabbage, shredded
5 pieces bay leaf
3 tbsp tomato sauce
150g small abalone mushrooms
150g zucchini, cut into pieces
250g mini potatoes, cooked and peeled
150g celery, cut into pieces
250g cauliflower, cut into small florets
150g cherry tomatoes
1 bowl water

Seasoning:

1 ½ tsp salt
50g margarine
1 ½ tsp dried oregano

METHOD

  1. Heat up oil, deep-fry shredded cabbage at medium-low heat until golden brown and crispy. Dish and drain. Set aside.
  2. Leave 2 tbsp oil in wok. Add in bay leaves, tomato sauce and stir-fry until fragrant.
  3. Add in the remaining ingredients and bring to boil. Continue to cook for 2 minutes. Add seasoning and stir well. Dish up and serve.

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