豆腐炒什錦

豆腐炒什錦

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Prep. 15 min

Total 30 min

4 人份

Ingredients

新鮮竹筍切塊
60 克
乾香菇泡水、對半切
7 - 8 朵
新鮮黑木耳洗淨切塊，川燙備用
60 克
橄欖油
2 大匙
紅蘿蔔切絲
60 克
板豆腐 (約400克)，壓乾水份，切碎
1 塊
豌豆莢切段
10 克
黑麻油
1 大匙
鹽
½ 茶匙
醬油
1 大匙
糖
½ 茶匙
白芝麻
1 大匙

Difficulty

easy

Nutrition per 1 人份

Protein 9.965 g

Calories 934 kJ / 223 kcal

Fat 16.135 g

Fibre 2.638 g

Carbohydrates 10.763 g

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