7.8綜合評分

14人做過這道菜

余小西的四季三餐

這道菜能吃出春天的味道，韭菜的清香，豆芽的脆嫩，滿滿一大盤，吃完也不會有負罪感，而且第二天腸道特別通暢哦！

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用料

綠豆芽

250g

韭菜

1小把

雞蛋

1個

粉條

1小把

炒合菜(高纖低脂餐)的做法

1. 紅薯粉條，用熱水泡軟，泡軟后剪短；

1. 豆芽清凈，韭菜切長段；

1. 雞蛋打散，放入少許鹽調味，熱鍋涼油，煎好盛出備用；

1. 煎雞蛋的鍋不用洗，加入少許底油，爆香蒜片和干辣椒段；（辣椒也可以不放）

1. 下入豆芽翻炒30秒；

1. 下入紅薯粉條和豆芽翻炒均勻；

1. 下入雞蛋，加入一勺生抽，半勺老抽，一勺料酒，半茶匙糖，半茶匙雞精，少許胡椒粉，翻炒均勻；

1. 豆芽差不多斷生的時候，加入韭菜，再加入一勺蠔油，及少許鹽調整咸淡，翻炒30秒出鍋；

1. 擺盤，香氣撲鼻。

小貼士

此菜不宜炒太久，容易出水，斷生即可出鍋；為避免出水，鹽最后放。