干贝烩娃娃菜
Fried Chinese Cabbage with Scallops

材料
2大匙油
1小匙蒜茸
5粒大干贝,浸泡隔夜
500g娃娃菜,对半切开
少许云耳,浸软
600ml水
调味料
少许盐
少许胡椒粉
1/2条红萝卜,切片
1大匙粟粉水,打芡用
做法
- 烧热油爆香蒜茸,加入干贝炒香,再加入娃娃菜。
- 加入云耳和水煮滚,转小火继续焖煮30分钟。
- 加入调味料和红萝卜煮5分钟,打芡,即可上碟享用。

INGREDIENTS
2 tbsp oil
1 tsp chopped garlic
5 big dried scallops, soaked overnight
500g baby Chinese cabbage, halved
A little cloud ear fungus, soaked
600ml water
SEASONING
Dash of salt
Dash of pepper
½ carrot, sliced
1 tbsp cornstarch water, for thickening
METHOD
- Heat up oil and saute chopped garlic until aromatic. Add in dried scallops and stir-fry until well mixed. Add in baby Chinese cabbage.
- Add in cloud ear fungus, water and bring to boil. Lower the heat and simmer for 30 minutes.
- Add seasoning, carrot and cook for 5 minutes. Lastly thicken with cornstarch water. Dish up and serve.
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