天贝鲜蔬花生 酱咖哩 Tempeh Vegie with Satay Suace

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材料 :
天贝150克(切条)、包菜100克(切长条)、红萝卜80克(
切长条)、甜豆8条(最后加)、白玉菇60克(切根部)、清
水500毫升
调味料 :
多用途咖哩粉2汤匙、花生酱1汤匙、盐½茶匙、椰粉1汤匙、
清水3汤匙(预先拌匀待用)
做法 :
1 烧热油2汤匙,先爆香调味料。(图1-2)
2 镬内热少许油,放入所有材料拌炒匀,加入清水,焖煮
约8-10分钟。(图3-5)
3 最后加入甜豆,拌煮匀,即可上碟享用。(图6)

INGREDIENTS :
150g tempeh (cut into strips), 100g cabbage(cut
into strips)), 80g carrot (cut into strips), 8 sweet
peas (add last), 60g white button mushroom
(trim stems), 500ml water
SEASONING :
2 tbsp multi-purpose curry powder, 1 tbsp peanut
butter, ½ tsp salt, 1 tbsp coconut powder, 3 tbsp
water (mixes all)
METHOD :
1 Heat 2 tbsp oil in wok, saute seasoning until
aromatic. (pic 1-2)
2 Heat oil in wok, toss in all ingredients, add in
water and simmer for 8-10 minutes. (pic 3-5)
3 Finally add in sweet peas and stir to mix, dish
out. (pic 6)