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| 炝拌腐竹芹菜 Tofu Skin and Celery Stir Fry |
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| 材料和简易水煮过程 |
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| 然后，炝一下锅，拌一拌即成的快手菜！ |
炝拌腐竹芹菜
{材料} 腐竹适量（凉水浸泡2小时后切段装），芹菜段，胡萝卜丝，蒜碎1汤匙，干辣椒碎少许。
{调味料} 酱油1 ½ 汤匙， 白米醋 ½ 汤匙， 芝麻油 ½ 汤匙， 鲍鱼汁 1 茶匙， 糖1茶匙， 盐少许， 全部搅拌均匀。
{做法}
1. 锅加水煮沸后，加入腐竹段煮沸捞出备用。
2. 再起一锅水加了点盐和橄榄油煮沸，加入芹菜段川烫2分钟左右后，加入萝卜丝烫一下一起捞出，过冷水沥干备用。
3. 起一汤匙油锅爆香蒜碎，再加入干辣椒碎炒一下后，倒入调味料炝一下锅马上关火，加入腐竹，芹菜和萝卜翻拌均匀即可享用。
Tofu Skin and Celery Stir Fry
{Ingredients} Tofu skin (soaked in water for 2 hour and sectioned), celery (sectioned), shredded carrots, chopped garlic x 1 tbsp, some chili flakes.
{Seasonings} Soy sauce x 1½ tbsp., white vinegar x ½ tbsp, sesame oil x ½ tbsp., abalone sauce x 1 tsp, sugar x 1 tsp, some salt to taste, mix all well in a bowl.
{Method}
1. Bring 1 pot of water to boil, add in tofu skin and bring to boil again, drain well and set aside.
2. Another round to bring 1 pot of water that add with some salt and olive oil to boil, add in celery to cook for 2 mins only add in shredded carrot to cook for a while, rinse over cold water, drain and set aside.
3. Heat up a tbsp of olive oil to sauté chopped garlic till fragrant, add in chili flakes stir-fry a while, pour in the seasoning’s mixture and turn off the heat, add in cooked tofu skin, celery and carrot to fold till well combined, served.
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