鮮菇薑汁芥蘭

鮮菇薑汁芥蘭



材 料 : 8-10 兩芥蘭

4 兩鮮草菇

1 茶匙蒜茸

1 湯匙薑汁

 甘筍花數片



調味料 : 1/2 茶匙糖

1 茶匙生抽

1/2 茶匙蠔油

1/4 杯水/上湯

 生粉水適量

 鹽，麻油及胡椒粉各少許



做 法 : (1) 草菇去蒂洗淨飛水過冷河，瀝乾切片留用。

(2) 芥蘭原顆摘洗乾淨，隨即用適量鹽，油，水

 灼至熟，撈出瀝乾待用。

(3) 燒熱油約 3/2 湯匙，放入芥蘭略炒及澆酒，

 並注入薑汁一茶匙和少許糖炒勻盛出排放上

 碟保暖候用。

(4) 另燒熱油約一湯匙，爆香蒜茸，放入草菇爆

 炒透，澆酒及薑汁各少許，並注入調味料和

 甘筍花燴煮片刻至材料熟及入味，用生炒水

 埋薄獻，扒上芥蘭面即成。




Stewed Mushroom & Kale w/Ginger Juice


Ingredients : 360g Young kale

 160g Fresh straw mushroom

 1 tsp garlic (chopped)

 2 tbsp ginger juice

 A few slices carved carrot



Seasonings : 1/2 tsp sugar

 1 tsp light soy sauce

 1/2 tsp oyster sauce

 1/4 cup of water/stock

 Some cornflour

 Some salt, a dash of seasame oil & a pinch of pepper



Method : (1) Stalk, rinse and scald straw mushroom. Rinse under

 cold running water and drain. Cut into slices.

 (2) Rinse and blanch kale with some salt, and oil until

 done. Drain well.

 (3) Heat 3/2 tbsp oil, stir-fry kale & splash wine. Pour

 in 1 tsp ginger juice and some sugar. Dish up and

 keep warm.

 (4) Heat 1 tbsp oil, saute garlic. Put in straw mushroom

 & saute thoroughly. Splash wine and some ginger

 juice. Stir in seasonings and carrot slices as well

 and straw for a while until done. Thicken with some

 cornflour water and pour the sauce onto the kale.