芫菜苗口感滑嫩，再配以脆脆的江鱼仔，这妈妈小菜，简易又好吃！
分量：3-4人份
需时：20分钟
材料：
芫菜苗 – 1把/300克 （去根，洗净，切段）
江鱼仔 – 1把/ 20克
蒜 – 5瓣（去衣拍扁）
水 – 1小碗
盐 – 少许
油 – 2汤匙
煮法：
1. 烧热锅，下油待热
2. 加入江鱼仔，炒至金黄色，起锅待用
3. 同样的锅和油，下蒜，爆至金黄色
4. 加入芫菜苗，炒至油亮色
5. 倒入水和盐，炒匀
6. 待滚煮2分钟.
7. 熄火，上碟
8. 洒上江鱼仔，完成
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
SUBSCRIBE TO OUR YOUTUBE CHANNEL
RM6.50 – RM7.50
Stir-Fried Baby Spinach with Ikan Bilis 江鱼仔炒芫菜苗
Course: MainCuisine: ChineseServings
4
servingsCooking time
20
minutesMixing the crispiness of ikan bilis to the smoothness of baby spinach is like a perfect Yin & Yang
Ingredients
300g baby spinach / bayam (remove the roots, wash and cut it)
20g ikan bilis
5 garlic (peel off skin, flattened)
1 small bowl of water
¼ tsp salt
2 tbsp oil
Instructions
- Heat the wok with oil
- Add in ikan bilis, fry until it turns golden brown, set it aside
- Reuse the same oil, add in garlic and saute
- Add in baby spinach, fry until it turns translucent
- Add in water and salt, fry evenly
- Let it boil for 2 minutes
- Turn of the gas and serve
- Dress it with fried ikan bilis, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
One comment
Pingback:
【3菜1汤】 3 Dishes + 1 Soup Home Cook Recipe Combo - Nanyang Express 南洋小厨