姜汁炒芥兰梅菜 STIR-FRIED KAILAN WITH MEI CAI

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材料
A: 香港芥兰250 克、麻油2 大匙
B: 甜梅菜50 克、咸梅菜50 克(泡水除去多余咸味)
C: 姜末2 大匙、葡萄籽油2 大匙
调味料
A: 有机糖蜜2 茶匙、素蚝油、生抽各1 茶匙
B: 姜汁2 大匙、蘑菇味素 1⁄2 茶匙、海盐 1⁄4 茶匙、
有机糖蜜1 茶匙、粟米粉 1⁄2 茶匙、水1⁄4 杯
装饰
姜丝50 克
做法
1. 把装饰料放入热油中炸至酥脆后,捞出沥油。
2. 将浸过的甜、咸梅菜揸干水份后切粒,放入干镬炒香,备用。
3. 将C 料爆香,加入炒过的B 料和调味料A,以慢火煮至收汁,盛碟。
4. 煮滚适量水,加入盐、糖各少许,倒入芥兰煮1 分钟,捞起过冷河,备用。
5. 烧热2 大匙麻油,加入芥兰炒均,再加入调味料B,炒至收汁上碟。将炒好的梅
菜淋在芥兰上,放上炸脆姜丝即成。
要点:芥兰菜富含维生素C、A、钙及蛋白质,具促进新陈代谢,养血散寒之效。
这是一道非常开胃下饭菜肴。
Ingredients
A: 250g HK Kai Lan, 2 tbsp sesame oil
B: 50g each of sweet & salted preserved dried vegetables (mei cai gan, soaked to reduce saltiness)
C: 2 tbsp chopped ginger, 2 tbsp grape seed oil
Seasoning
A: 2 tsp Organic Molasses, 1 tsp each of vegetarian oyster sauce and soy sauce
B: 2 tbsp ginger juice,1⁄2 tsp mushroom stock granule, 1⁄4 tsp sea salt, 1 tsp Organic Molasses,
1⁄2 tsp corn flour, 1⁄4 cup water
Garnishing
50g juliennes ginger
Method
1.Deep fry juliennes ginger until crispy, drained and set aside.
2.Squeeze to remove excessive water of B ingredient, chopped and then stir-fry in hot dry wok until
fragrant.
3.Sauté chopped ginger until fragrant, toss in ingredients B and continue stir-frying until fragrant, add
in seasonings A, simmer in low heat until gravy reduced, dish out and arrange in serving plate.
4.Boil a pot of water with dash of salt and sugar, blanch the Kai Lan for about 1 minutes and then rinse
under tap water, drain.
5.Heat 2 tbsp sesame oil in wok, stir fry Kai Lan with seasoning B, stir-fry until gravy reduced, dish
out on plate, pour fried mei cai on the kailan, sprinkle crispy ginger on top to serve.
Note: Kai Lan are rich in vitamin, A, Calcium & protein, it promote metabolism and blood supplement.