用料

干蕨菜

香菇

菠菜

胡蘿卜

瘦牛肉

木耳

魔芋結

大蒜

生抽

減脂晚餐低脂改良版韓式炒雜菜的做法

1. 菠菜洗干凈掰成兩段，開水少放一點點油，放菠菜焯水30秒撈出瀝水

1. 胡蘿卜切絲

1. 瘦牛肉切絲

1. 木耳切絲

1. 香菇切絲，蕨菜提前泡發，切段，水開煮5分鐘撈出瀝水
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1. 魔芋結清水洗幾次瀝干

1. 鍋內少許橄欖油，牛肉絲和蒜一起放鍋中翻炒變色盛出

1. 香菇翻炒變軟，盛出

1. 胡蘿卜絲和木耳絲炒軟盛出

1. 蕨菜翻炒一分鐘左右

1. 放入所有菜翻炒均勻，生抽鹽調味

1. 最后放入魔芋結翻炒均勻即可

1. 晚餐再配半根玉米，碳水、蛋白質、維生素都齊了，完美

小貼士

1.不是減脂期的小伙伴可以用紅薯粉絲
2.蕨菜提前一晚泡，不然泡不開