きくらげと野菜たっぷりのボリューム満点中華丼
乾燥きくらげ、野菜をたっぷり使った中華丼です
材料（３人前）
乾燥きくらげ········································· 10ｇ
人参······················································· 1/4本
白菜······················································· 1～2枚
にら······················································· 1/2束
もやし···················································· 1/2袋
しめじ···················································· 半株
豚小間切れ············································· 300ｇ
かまぼこ················································ 1/2本
ごはん···················································· １.５合
油··························································· 大さじ１
水··························································· 300cc
中華スープの素······································ 小さじ4
塩コショウ············································· 少々
水溶き片栗粉········································· 大さじ2
※水と同量
作り方
- きくらげを水で戻す （30分）
- きくらげ、かまぼこ、人参を１～２㎝の短冊切りにする
- 白菜、にらを２～３ｃｍのザク切りにする
- 人参をレンジで加熱する （2分くらい）
- しめじの石づき取り、ほぐす
- 油を入れて、豚肉を火が通るまでよく炒める
- 白菜の芯、しめじを入れしんなりするまで炒める
- 白菜の葉、もやし、にら、きくらげ、かまぼこ、人参を入れてから水を入れる
- 味付けをする（中華の素と塩コショウを入れる）
- 水溶き片栗粉でとろみを付けたらごはんを盛って盛り付けたら出来上がり