下点黄酒来炒这道菜，真的不错吃的！
分量：3-4人份
需时：30 分钟
材料：
瘦肉 – 200克 （切片）
芥兰– 200克
云耳 – 1把/ 10克
红萝卜 – 10片
老姜 – 1块/ 50克 （洗净切片）
红葱头 – 3粒（去衣切片）
盐 – 1茶匙
黄酒（檽米酒）- 10汤匙/ 100毫升
水 – 3汤匙
麻油 – 1汤匙
油 – 2汤匙
准备功夫：
1. 洗净芥兰，去粗梗老皮，切短段
2. 把云耳浸软，去硬蒂，切小片
煮法：
1. 烧热锅，下姜片，煸香及炒去水分
2. 下麻油，油，搅匀
3. 下红葱头，爆香
4. 加入瘦肉片炒至金黄色
5. 下2汤匙黄酒，炒匀
6. 倒入红萝卜，云耳，芥兰，再炒至油亮色
7. 下水加盐，搅匀
8. 加入剩余的黄酒，炒匀煮沸
9. 熄火，上碟
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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RM6.50 – RM7.50
Fried Mix Vegetables with Yellow Wine 黄酒杂菜
Course: MainCuisine: ChineseServings
4
servingsCooking time
30
minutesIt’s CNY so let’s groove with the yellow wine
Ingredients
200g lean pork (slice it)
200g Chinese broccoli (kailan)
10g cloud ear fungus
10pc of carrot
50g old ginger root (wash and slice it)
3 shallot (peel off skin, sliced)
1 tsp salt
100ml yellow wine
3 tbsp water
1 tbsp sesame oil
2 tbsp oil
Instructions
- Preparations:
- Wash kailan, cut it
- Soak cloud ear fungus in water, cut into small slices
- Steps
- Heat the wok, add in ginger slices, fry-dry it
- Add in sesame oil, oil, stir evenly
- Add in shallot and saute
- Add in lean pork and fry until it turns golden brown
- Add in 2 tbsp of yellow wine, fry evenly
- Add in carrot, cloud ear fungus, kailan and fry until translucent
- Add in water, salt, stir evenly
- Add in the balance of yellow wine, bring it to boil
- Turn off the gas, it’s done!
Recipe Video
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