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分量:4-5 人份
准备时间:5分钟
煮时:5分钟
材料:
6粒 红葱头 (去衣切薄片)
1把/ 200克 小棠菜
适量 热水
3汤匙 油
调味料:
1汤匙 酱油
1茶匙 蚝油
煮法:
1. 热锅下油,加入红葱头片,小火爆至金黄色
2. 葱酥和葱酥油上碗待用
3. 同样的锅和少许葱酥油,加入小棠菜, 炒匀
4. 加入热水,炒至菜变软
5. 熄火,上碟
6. 淋上葱酥油,酱油和蚝油,洒上葱酥,趁热享用
⚠️ 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
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Stir-Fried Shanghai Bok Choy 清炒小棠菜
Course: MainCuisine: ChineseServings
4
servingsPrep time
5
minutesCooking time
5
minutesChinese stir-fried vegetable is so simple, there is no reason not to plate a vegetable when you cook for your family
Ingredients
- Ingredients
6 pc shallot (peel the off skin and slice it)
200 g Shanghai bok choy
Some hot water
3 tbsp oil
- Seasoning
1 tbsp soy sauce
1 tsp oyster sauce
Instructions
- Heat the work with oil, add in shallot slices, saute with low heat until it turns golden brown
- Retrieve fried shallot and set aside
- Reuse the work with some fried shallot oil, add in shanghai bok choy and fry evenly
- Add in hot water, fry until the vegetables soften
- Turn of the gas and plate it
- Dress it with fried shallot, fried shallot oil, soy sauce, oyster sauce and it’s done!
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