蠔香芝麻金針番茄炒

Name: 蠔香芝麻金針番茄炒
Cook time: 8 min
Total time: 8 min
Ingredients: 金針菇 180 g (≈ 1 包); 番茄 120 g (≈ 1 顆); 水 4 湯匙; 蒜 2 瓣; 鹽 ⅓ 茶匙; 糖 1¼ 茶匙; 橄欖油 1⅓ 湯匙; 蠔油 ⅔ 湯匙; 醬油 ⅔ 湯匙; 香油 1¼ 茶匙

This recipe is AI-generated. Adjust based on your actual situation.

Heat olive oil in pan, quickly sauté garlic to release aroma; pour in oyster sauce, soy sauce, sugar and a splash of water to form glossy sauce; add enoki and tomato slices at the right moment so they absorb flavor without over-softening; finish with a drizzle of sesame oil for nutty fragrance and balance.

Difficulty

Cooking Time

8 min

Ingredients

金針菇180 g (≈ 1 包)
番茄120 g (≈ 1 顆)
水4 湯匙
蒜2 瓣
鹽⅓ 茶匙
糖1¼ 茶匙
橄欖油1⅓ 湯匙
蠔油⅔ 湯匙
醬油⅔ 湯匙
香油1¼ 茶匙

Cookware

平底鍋

Steps

1將金針菇、番茄切片、蒜拍碎
2平底鍋中火熱橄欖油 30 秒，加入蒜爆香 20 秒
3加入蠔油、醬油、糖、水以中火煮至醬汁微稠 3 分鐘
4加入金針菇片、番茄片以中火拌炒至入味 2 分鐘
5淋上香油拌勻即可

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