素算盘子 -- A bacus Beads -- 【素食厨房】 摘取自《新之味》饮食杂志 草本养生食谱/潘妙香 摄影/吴才舜

4-6人份

用料

芋头 800克

浸软的香菇 80克

马蹄 200克，去皮切片

黄、红、青灯笼椒 各1个，切片

芹菜 2条，切成2公分长段

酱青适量

花生适量，干炒去衣

腌味料

酱青 2汤匙

糖 1汤匙

算盘子粉料

海盐 3茶匙

清水 200毫升

茨粉 1公斤

做法

芋头去皮蒸熟，压成芋茸约500克待用。

香菇切碎后加入腌味料腌味10分钟，煎香待用。

准备算盘子：把3茶匙海盐加入200毫升清水搅拌成盐水。把茨粉混合芋茸搓匀时，慢慢加入盐水搓拌均匀，至面团完全幼滑。把面团分别搓成2公分大小的小圆球，顺手压扁呈算盘子形状。把水煮滚，把算盘子分几次加入滚水中煮至熟透浮起，捞起沥干过油，盛起待用。

烧热适量清油，加入香菇碎炒香后，加入马蹄片、灯笼椒、芹菜段、算盘子及适量的酱青一起拌炒均匀。

最后加入花生米拌匀即可。

serves 4-6

Ingredients

800g yam

80g mushrooms, soak to soften

200g water chestnuts, peel and slice

1 yellow, red and green capsicum each, slice

2 stalks celery, cut into 2cm sections

some light soy sauce

some peanuts, toss in pan without oil and remove skin

Marinade

2 tbsp light soy sauce

1 tbsp sugar

Abacus Bead Batter

3 tsp sea salt

200ml water

1kg tapioca starch

Method

Peel yam and slice. Steam and mash. Set aside 500g.

Chop up mushrooms and add Marinade to steep for 10 mins. Pan fry and set aside.

Prepare abacus beads: Add 3 tsp sea salt to 200ml water and mix well to make salt water. Add tapioca starch to yam paste and knead well. Add salt water slowly and knead until the dough is completely smooth. Shape into 2cm dough balls. Flatten with your hand to form the shape of abacus bead. Bring water to a boil, cook abacus beads in batches. Remove, drain and stir fry briefly with oil. Set aside.

Heat some oil, add chopped mushrooms cook until fragrant. Add sliced water chestnuts, capsicums, celery, abacus beads and some light soy sauce. Toss evenly.

Lastly add peanuts and toss well. Serve.