主食与小食

黑木耳炒芹菜

Name: 黑木耳炒芹菜
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 3
Ingredients: 15 g 干黑木耳; 2 sticks 芹菜（斜切）; 1 胡萝卜片; 3 slices 姜片; 1 tbsp 镇江黑醋; 1 tbsp 生抽; 1 tsp 香油

Wood Ear & Celery Vinegar Stir-fry

爽脆微酸、几乎无脂的小菜，充分展现黑木耳弹牙口感，配芹菜、姜与黑醋。

准备: 15 分钟
烹煮: 6 分钟
份数: 3
千卡: 70 kcal

食材

干黑木耳 15 g
芹菜（斜切） 2 sticks
胡萝卜片 1
姜片 3 slices
镇江黑醋 1 tbsp
生抽 1 tbsp
香油 1 tsp

💡 厨房小贴士

Refrigerate soaking fungus if soaking longer than 2 hours, and always cook thoroughly.

做法

1
Soak the wood ear in plenty of water for 1–2 hours; trim hard bases and tear into bite pieces.
2
Blanch the fungus and carrot in boiling water for 1 minute; drain well.
3
Heat a wok, add a little oil, and stir-fry ginger until fragrant.
4
Add celery and stir-fry 1 minute, then the fungus and carrot for 2 more minutes.
5
Season with vinegar and soy sauce, turn off the heat, and finish with sesame oil.