清炒瓠瓜淮山莲藕
4人份

材料
干菊花1大匙、热水150毫升
橄榄油适量、姜2片
莲藕300克（去皮，切片）
瓠瓜300克（去皮，切片）
淮山300克（去皮，切片）
蘑菇酱2大匙
盐少许、枸杞1大匙（洗净，用绍兴酒浸软）

做法

  1. 把干菊花浸在热水中10分钟，捞出菊花，将菊花水搁置待用。
  2. 热锅，加入橄榄油，把姜片炒香后加入莲藕，翻炒5分钟后加入瓠瓜和淮山，继续翻炒2分钟。
  3. 加入菊花水、蘑菇酱和盐翻搅均匀。加盖焖煮5分钟后加入枸杞即可。

小贴士：
如果喜欢更软熟的口感，可加入额外50毫升菊花水，焖煮时间延长5分钟。

 

Bottle Gourd, Huai Shan & Lotus Root Stir-Fry
serves 4

Ingredients
1 tbsp dried chrysanthemum flower
150 ml hot water, some olive oil
2 slices ginger, 300g lotus root (peel and cut into slices)
300g bottle gourd (peel and cut into slices)
300g huai shan (peel and cut into slices)
2 tbsp mushroom sauce/extract
some salt
1 tbsp wolfberry (wash and soak in shaoxing cooking wine)

Method

  1. Soak chrysanthemum in hot water for 10mins. Discard flowers and set aside chrysanthemum water.
  2. Heat wok to medium heat and add olive oil. Fry ginger until fragrant and add lotus root. Stir fry for about 5mins then add bottle gourd and huai shan and continue cooking for another 2mins.
  3. Add chrysanthemum water and mushroom sauce. Toss well. Simmer with cover for 5mins. Add wolfberry and serve.

Tips:
If you prefer a softer texture, use additional 50ml chrysanthemum tea and simmer for an extra 5mins.

食谱提供及示范
何宥燊
Eugene He
自然疗法师,
NatroSlim创办人

更多详情刊载于475期（2015年1月11日出版）