「素食」最下饭的春笋做法：雪菜炒春笋 |【Vegan】The Flavor of Spring: Stir-fry Bamboo Shoot with Xuecai

春天的主角自然少不了春笋，我特别喜欢春笋炒雪菜的做法，不知不觉就能吃好几碗饭，这道菜要加点现在应季的嫩豌豆，豌豆吸满雪菜的风味，配上鲜脆的笋真的停不下来。

Ingredients/材料：
雷笋 5-6根 5-6 Bamboo Shoots
嫩豌豆 200g Green Peas
雪菜 100g Xuecai aka. Preserved Chinese Mustard
生姜 几片 A Few Slices of Ginger

调味料/Seasonings：
香菇蚝油 1小匙 1 Tsp Mushroom Oyster Sauce
赤砂糖 1/2小匙 1/2 Tsp Brown Sugar
花椒油 1/2小匙 1/2 Tsp Sichuan Peppercorn Oil
煮笋和豌豆原汤 200ml Water from Boiled Bamboo Shoots or Green Peas
水淀粉适量 Starch Slury
海盐 适量 Salt

Tips：
1. The water of boiled peas and bamboo shoots is full of umami. I used it as the vegetable stock in this dish.
煮豌豆和笋的汤要利用起来，你可以尝一口试试很鲜美，相当于高汤使用了
2. Xuecai, aka. Preserved Chinese Mustard is salty, so no need to add extra salt or soy sauce in this dish.
雪菜本身有咸味，不需要加盐或者生抽了
3. I like to keep a little bit sauce on the dish, but make sure not too thick.
这道菜要带点薄薄的汤汁更下饭，芡汁注意不要勾太厚

我的IG: chusvegans
Don't forget to follow me on Instagram: chusvegans

My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it.

My philosophy is vegan dishes can be delicious! And I invite you to join me in making the world a sweeter place!

喜欢我的视频请点赞，订阅并打开小铃铛，可以第一时间看到我的更新。
Turn on the notification and be the first to watch my videos

每周更新
New Video Every Week

【Chu’s Vegan, Choose Vegan】

© Copyright by Chu’s Vegan

#ChusVegan#Vegan#素食