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Ingredients
- 25 克 乾香菇 ，厚肉
- 水
- 30 克 青蔥 ，切段，蔥白和蔥綠分開
- 25 克 油
- 180 克 杏鮑菇 ，切滾刀塊
- 200 克 熟竹筍 ，切塊
- 20 克 米酒
- 15 克 醬油
- 35 克 蠔油
- ¼ 茶匙 糖
- 80 克 水 ，或泡香菇的水
- Nutrition
- per 4 人份
- Sodium
- 1838.6 mg
- Protein
- 14.1 g
- Calories
- 1885.9 kJ / 450.8 kcal
- Fat
- 27 g
- Fibre
- 10.4 g
- Saturated Fat
- 4 g
- Carbohydrates
- 44.7 g
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