蠔油香油杏包菇番茄炒

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

Heat olive oil in the pan, sauté garlic and ginger first, then add apricot oyster mushrooms and tomato; pour in a pre-mixed oyster-soy sauce with a hint of sugar and vinegar, simmer briefly until sauce coats everything, finish with a drizzle of sesame oil.

Difficulty
Cooking Time
6 min

Ingredients

  • 杏包菇60 g (≈ 1 根)
  • 番茄60 g (≈ ½ 顆)
  • 蒜1 瓣
  • 薑1 片
  • 糖¾ 茶匙
  • 烏醋⅓ 湯匙
  • 醬油⅓ 湯匙
  • 蠔油⅔ 湯匙
  • 香油¾ 茶匙
  • 橄欖油⅓ 湯匙
  • 水2⅔ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將杏包菇切片、番茄切塊、蒜拍碎、薑切片
  2. 2在碗中混合蠔油、醬油、糖、烏醋與水備用
  3. 3平底鍋中火熱橄欖油 20 秒，加入蒜、薑爆香 15 秒
  4. 4加入杏包菇片與番茄塊翻炒 30 秒
  5. 5倒入混合好的蠔油醬汁大火煮滾後轉小火悶煮 1 分 30 秒至汁液收乾裹住食材
  6. 6淋入香油拌勻即可起鍋

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