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Return To Shop只要花点时间用慢火把红辣椒炒出红油去青味，再选用嫩的四棱豆做这菜，一道好吃惹味的下饭菜又上桌啦！
分量：3 - 4人份
准备时间：15分钟
煮时：25分钟
材料A：
200克 四棱豆 （斜切小段）
3汤匙/100克 猪绞肉
50克/1把 虾米
1茶匙 糖
少许 热水
5汤匙 油
材料B：
3瓣 蒜头（去衣舂茸）
3粒 红葱头（去衣舂茸）
5条 红辣椒（舂茸）
3条 小辣椒 （舂茸）
准备功夫：
1. 虾米泡软，沥水剁碎
做法：
1. 热锅下油， 加入蒜头红葱头茸， 文火炒匀爆香
2. 下辣椒茸，炒匀爆至出辣椒油
3. 加入糖和虾米，炒匀爆至虾米变金黄色
4. 转大火, 加入猪绞肉, 炒至变色
5. 下四棱豆，炒匀片刻
6. 加入热水*，炒至四棱豆变软，收水
7. 熄火出锅，趁热享用
* 小提示：吃得比较咸的朋友可自行加入盐或酱油调味
⚠️ 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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RM6.50 – RM7.50
Stir-Fried Winged Bean With Dried Shrimp & Chili 虾米肉碎辣炒四棱豆
Course: MainCuisine: ChineseServings
4
servingsPrep time
15
minutesCooking time
25
minutesThe success factors of this dish are to make great chili oil patiently and pick tender-ish winged beans.
Ingredients
- Ingredients (Set A)
200 g winged bean (cut diagonally)
100 g minced pork
50 g dried shrimps
1 tsp sugar
some hot water
5 tbsp cooking oil
- Ingredients (Set B)
3 cloves garlic (peel off the skin & mash)
3 pc shallot (peel off the skin & mash)
5 pc red chili (mash)
3 pc cili padi (mash)
Instructions
- Preparation
- Soak dried shrimp until softened, drain & mince
- Steps
- Heat the wok with oil, add garlic & shallot, saute with low heat
- Add mashed red chili & cili padi, fry until chili oil extracts
- Add sugar & dried shrimp, fry until dried shrimp turns golden brown
- Switch to high heat, add minced pork, fry until it changes color
- Add winged bean, fry quickly
- Add hot water*, fry until winged bean softens
- Turn off the gas, it’s done!
Recipe Video
Notes
- You may add salt or soy sauce to adjust the taste to your preference
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