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| 蒜蚝奶白菜 Stir-fried Nai Bai |
蒜蚝奶白菜
{材料} 奶白菜x 300g, 蒜头瓣x 2(切片)
{调味料} 酱油1 大匙, 盐1/4 小匙, 绍兴酒1/2 大匙, 蚝油2大匙
{做法}
1. 奶白先在沸水中川烫一分钟后, 捞起备用.
2. 起油锅, 爆香蒜片至微黄色.
3. 倒入绍兴酒炝锅, 然后加入酱油与奶白拌炒均匀后, 调入蚝油与盐拌匀即可.
Stir-fried Nai Bai
{Ingredients} Chinese nai bai x 300g, garlic cloves x 2 (sliced)
{Seasonings} Soya sauce x 1 tbsp, salt x ¼ tsp, shao xing wine x ½ tbsp, oyster sauce x 2 tbsp
{Method}
1. Nai bai ends trimmed and discarded; washed and dried thoroughly. Then blanch in boiling water for 1 min, remove and set aside.
2. Heat up oil in a wok to sauté the garlic slices till light yellow color.
3. Add in shao xing wine, soya sauce and nai bai to stir-fry for a short few minutes; season it with oyster sauce and salt to stir well and dish up when boiled.
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