湘式菌菇蔬菜辣椒汤
湘式菌菇蔬菜辣椒汤，用的是湖南本地的各种菌菇，加辣椒煮成汤。鲜辣开胃，冬天喝一碗浑身暖和。湖南人无辣不欢，连汤都不放过。
准备时间 Prep
20 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
mixed mushrooms (shiitake, oyster, enoki)
sliced
red bell pepper
thinly sliced
green bell pepper
thinly sliced
napa cabbage
chopped
green onion
sliced
ginger
julienned
garlic
minced
doubanjiang (fermented chili bean paste)
soy sauce
dark soy sauce
sugar
white pepper
vegetable or chicken stock
vegetable oil
salt
tofu
cubed, for extra protein
Heat oil in a large pot over medium-high heat. Add ginger and garlic, stir-fry until fragrant, about 30 seconds.
Add doubanjiang and stir-fry for 1 minute until the oil turns red.
Add mushrooms and stir-fry for 2-3 minutes until they start to soften.
Pour in stock, bring to a boil. Add soy sauce, dark soy sauce, sugar, and white pepper. Reduce heat and simmer for 10 minutes.
Add napa cabbage and bell peppers. If using tofu, add now. Cook for another 5 minutes until vegetables are tender.
Season with salt to taste. Garnish with green onions and serve hot.
Cooking Tips