炒花枝與青菜

炒花枝與青菜

炒花枝與青菜

沾汁 食醋
海鮮類
穀物醋
2人份
Prep 0 mins
Cook 20 mins
Ready-in 0 mins

Ingredients

花枝 (1杯)
 
<調味料1>
鹽 (少量)
胡椒 (少量)
料理酒 (少量)
 
青江菜 (1 株)
甜椒(紅) (1/2 個)
鴻喜菇 (1/2 包)
木耳 (1 個)
大蒜(切細末) (1/2小匙)
薑(切細末) (1/2小匙)
豆瓣醬 (1/2小匙)
 
<調味料2>
豆鼓 (1/2小匙)
醬油 (1/2大匙)
料理酒 (1大匙)
砂糖 (1/2小匙)
 
穀物醋 (1/2大匙)
麻油 (1小匙)
沙拉油 (適量)

Instructions

  1. 花枝取出腸和皮，在花枝表面劃上斜紋棋盤格子狀刻痕，再切成一口大小，並將使用<調味料1>調味。
  2. 青江菜切成一口大小，紅甜椒去籽與蔕頭切絲。把秀珍菇分成小朵狀。木耳用水泡軟後除去較硬的根蒂部分。
  3. 倒入沙拉油在中華鍋，炒①的花之後取出。
  4. 再加入沙拉油後放入蒜頭、生姜細末、豆板醬，②的野菜和水1大匙拌炒。花枝再放回來，加入②的<調味料2>後，最後加味滋康穀物醋與麻油。

Additional Notes

成份
卡路里 183kcal
蛋白質 15.5g
脂肪 9.2g
醣類 8.3g
鈣 81mg
鹽 2.2g

Nutrition Facts

Serving Size

Amount Per Serving

Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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