2杯炸油
150g发酵豆瓣 (切丁粒)
200g日本青瓜 (切滚刀)
100g樱桃茄
少许炒香芝麻

1/2大匙芝麻酱
1/2大匙生抽
1/4小匙黑胡椒酱
1大匙沙律酱

1. 把发酵豆瓣放入炸油里炸香，捞起滤干油。
2. 留油1大匙，放入青瓜和樱桃茄炒香，加入炸香的豆瓣和调味料拌炒均匀。
3. 即可盛起，撒上芝麻享用。

2 cups oil for deep-frying
150g tempeh (diced)
200g Japanese cucumber (cut in to small chunks)
100g cherry tomatoes
Dash of toasted sesame seeds

1/2 tbsp sesame sauce(tahini)
1/2 tbsp light sauce
1/4 tsp black pepper
1 tbsp mayonnaise

METHOD

1. Deep-fry tempeh in hot oil until golden brown. Dish and drain.
2. Leave 1 tbsp oil in wok,vadd in cucumber, cherry tomatoes and stir-fry until fragrant. Add in fried tempeh, seasoning and stir-fry until well mixed.
3. Dish up and sprinkle sesame seeds on top. Serve.

本食谱摘录予