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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