Wednesday, August 17, 2016

泰式素黄梨炒饭 Thai Style Vegetarian Pineapple Fried Rice



Time flies and now its already the middle of August. Coincidentally, today is also the 15 day of the lunar calendar. A day when my hubby observes an entire day of vegetarian meals.
时间流逝,一转眼已进入八月中了。今天正好是农历七月十五,也是丈夫吃一整日的素食之日。


Just when I was pondering what to cook today, I remembered the fresh pineapples bought from the market yesterday. Ah yes, we shall cook vegetarian Thai style pineapple fried rice for lunch. This recipe is the adapted version from the compilation of various recipes from other bloggers. You may also  adapt to suit your preference accordingly.
正当我正苦恼着要煮什么午餐时,才想起厨房里存有昨天刚购买的黄梨,便决定尝试做个素食版的泰式黄梨炒饭吧。这道食谱是从众多的网络中参考然后修改成全素版本的。您可以再以您的口味及喜好来煮出自己最满意的泰式炒饭。


素黄梨炒饭
Thai Style Vegetarian 
Pineapple Fried Rice


Ingredients 材料
(A)
200g Fresh Pineapple 黄梨 (cubed切丁)
100g Cauliflower 包菜花 (small pieces 切小块)
110g Grated Carrot 红萝卜丝
90g   Frozen Peas 冷冻豌豆
90g   Green Capsicum 青灯笼椒 (cubed去种子切丁)
20g   Black Raisins 黑葡萄干
6 Cups Overnight Rice 隔夜米饭

(B)
30g Tofu Puffs 豆腐泡 (cut to thin strips切丝)
50g Toasted Cashew Nuts 烤腰豆

(C)
1 Tbsp Sesame Oil 麻油


2 Tbsp Cooking Oil 食油
1 Tsp Ground Coriander 香菜粉
1 Tsp chopped Ginger 姜(切碎)
2 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tsp Salt 盐
2 Tsp Vegetarian Curry Powder 素咖喱粉
1 Tbsp Mushroom Powder 香菇精
1 Tsp Ginger Powder 姜粉
2 Tsp Red Chilli Powder 红辣椒粉
2 Tbsp Soy Sauce 浆清
1 Tsp Sugar 糖 (Optional自选)
Black Pepper to taste 黑胡椒调味


Method 做法


Heat up 1 Tbsp of cooking oil (C) in frying pan. Lightly stir fry the toasted cashew nuts (B) and tofu strips (B) separately until aromatic. Dish up and set aside.
炒锅内入1汤匙食油(C)加热。用小火分隔把烤腰豆(B)及豆腐丝(B)爆香,取出备用。

Heat up 1 Tbsp sesame oil and cooking oil (C) each into the deep frying pan. Add chopped ginger and ground coriander and sauce till fragrant.
再次倒入1汤匙食油,麻油(C)炒锅烧热。加姜碎,香菜粉爆香。


Toss in cauliflower and frozen peas and stir fry under medium high heat for a minute. Add raisins and continue stir frying for 30 secs before adding pineapples and capsicum. Cook for another 1 min.
加入包菜花,冷冻豌豆用中火翻炒1分钟。接着又放入葡萄干,继续翻炒30秒钟才加入黄梨及灯笼椒,翻炒1分钟。

Add vegetarian oyster sauce. Stir fry to combine.
倒入素蚝油继续翻炒均匀。

Stir in grated carrots and overnight rice. Continue stir frying for another 1 minute before adding 1 Tsp Salt, 1 Tbsp of mushroom while stir frying continuously till mixed.
加入红萝卜丝,隔夜米饭,翻炒1分钟混合便加1茶匙盐和1汤匙香菇精炒匀。

Continue to add 2 Tsp curry powder, ginger powder and red chili powder. Continue stir frying the rice for another 2-3 mins to allow the seasoning to incorporate.
再加2茶匙素咖喱粉和红辣椒粉,又加1茶匙姜粉。继续翻炒2-3分钟直到粉料吸收为止。


Add cashew nuts and tofu puffs while tossing the rice another min to combine. Lastly seasoned with dash of black pepper.
加腰豆,豆腐泡丝又翻炒1分钟后便撒入少许黑胡椒粉调味即可。

Dish and serve.
取出,置入盤便可享用。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.











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