潮州炒笋干
Teow Chew Style Fried Bamboo Shoots
材料

3大匙油
200g浸发笋干,切片
1大匙生抽
1大匙蒜茸
150g花肉,切片
½条红萝卜,切片
8粒蘑菇,切片
10条荷兰豆,剪去头尾
50g贵妃鲍片

调味料

150ml水
½大匙蚝油
1大匙生抽
¼小匙盐
¼小匙胡椒粉
½小匙糖
1小匙麻油

做法
  1. 用油炒香笋干,加入生抽炒香,铲起待用。
  2. 原锅放入蒜茸和花肉炒香,加入调味料煮滚,加入红萝卜、蘑菇和炒香笋干炒匀。
  3. 转小火焖10分钟,加入荷兰豆和贵妃鲍片炒熟,即可盛起。
INGREDIENTS

3 tbsp oil
200g presoaked dried bamboo shoots, cut into slices
1 tbsp light soya sauce
1 tbsp chopped garlic
150g pork belly, sliced
½ carrot, sliced
8 canned button mushrooms, sliced
10 snow peas, trimmed off the tow ends
50g frozen sliced imitation abalone

SEASONING

150ml water
½ tbsp oyster sauce
1 tbsp light soya sauce
¼ tsp salt
¼ tsp pepper
½ tsp sugar
1 tsp sesame oil

METHOD

  1. Heat up oil and dried bamboo shootsuntil fragrant. Add in soya sauce and stir well. Dish up and set aside.
  2. Use the same wok, stir-fry chopped garlic and pork belly until fragrant. Add in seasoning and bring to boil. Add carrot, mushrooms and bamboo shoot and stir-fry until well mixed.
  3. Lower the heat and simmer for 10 minutes. Add in snow peas, imitation abalone and stir-fry until cooked. Dish up and serve.

本食谱摘录予
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