14道家常素食菜，連吃一周都不膩。

vegetarian, 素食,recipe,食譜

Ingredient and Portion A: | 材料與分量 A: 1/4 each of green, yellow & red capsicum | 青、黃及紅燈籠椒各1/4粒（切片）,50g each of water chestnut, lotus root, asparagus & celery | 馬蹄肉、蓮藕、蘆筍、西芹 各50克

Ingredient and Portion B: | 材料與分量B: some macadamia nut(blanch in oil till golden brown) | 夏威夷果適量（用溫油泡香）

Seasoning | 調味料: 1/2 tsp vegetarian stock granule |調味素 1/2茶匙, 1/2 tsp salt | 鹽 1/2茶匙, 1/2 tsp sugar | 糖 1/2茶匙, 1 tsp vegetarian oyster sauce | 素蚝油 1茶匙

Method | 做法：

1. Cut all ingredients into pieces and then blanch in boiling water briefly, drain.

把所有材料處理好，切塊，然後放入滾水中川燙一下，撈起瀝干備用。

2. Heat 1 1/2 tbsp oil in wok, add in all ingredients together with seasoning, stir-fry for about 2 minutes, dish out, top with macadamia nuts.

燒熱鍋，下1 1/2湯匙油，把所有材料和調味料一起倒入炒一下，大約2分鐘即可盛碟，撒上夏威夷果上桌。

Enoki Tofu Recipe 金菇豆腐食譜