小菜
由 CookWhatHK0 次收藏
彩椒炒海鮮菇將海鮮菇與青紅黃三色椒先汆水，再爆香葱蒜快炒，清爽又色彩繽紛。
將青椒、紅椒和黃椒清洗乾淨，去除裏面的籽，再切成細條備用。
Wash the green, red, and yellow bell peppers, remove the seeds, and cut into strips.
在鍋中加入適量清水燒開，將切好的青椒條、紅椒條和黃椒條放入沸水中焯燙一下，待顏色變亮後立即撈出，瀝乾水分。
Bring a pot of water to a boil, blanch the bell pepper strips, then drain.
將海鮮菇清理掉根部等雜質，清洗乾淨，再切成適合入口的段。
Trim and clean the seafood mushrooms, then cut into segments.
另起一鍋，燒開水後，將切好的海鮮菇段放入鍋中焯水，待其變軟後撈出，同樣瀝乾水分。
Bring a pot of water to a boil, blanch the seafood mushrooms, then drain.
在炒鍋中倒入適量的花生油燒熱，接着放入葱花和蒜片，爆香。
Heat peanut oil in the wok, then add the chopped spring onion and sliced garlic and stir-fry until fragrant.
隨後，將之前焯水瀝乾的青椒條、紅椒條和黃椒條一同倒入鍋中，翻炒片刻。
Add the green, red, and yellow bell pepper strips and stir-fry briefly.
待彩椒條炒至七分熟時，加入焯燙好的海鮮菇段，繼續翻炒均勻。
Once the bell peppers are about 70% cooked, add the seafood mushrooms and continue to stir-fry.
根據個人口味加入適量的鹽和雞精進行調味，翻炒至食材完全入味、熟透，即可關火，盛出裝盤享用。
Season with salt and chicken bouillon powder, stir-fry until cooked through and well flavoured, then plate and serve.
