【三餸一湯】淮山炒木耳 Stir-Fried Chinese Yam With Fungus
蘋果日報 2019/12/04 07:00
港式炒15-30分鐘蔬菜食譜
材料 / Ingredients：
鮮淮山1條 / 1 Fresh Chinese Yam
乾木耳1兩 / 1 tael Dried Fungus
紅椒絲少許 / Some Shredded Red Chili Pepper
蒜頭1瓣 / 1 Clove Garlic
調味 / Seasoning：鹽少許 / Some Salt
做法 / Steps：
1. 淮山去皮切片 / Peel and cut Chinese yam into slices
2. 乾木耳浸發切件 （TIPS: 選用新鮮木耳則不用浸發）/ Soak and cut dried fungus into pieces（TIPS: Fresh fungus do not need to soak.）
3. 蒜頭切片/ Slice garlic
4. 熱鑊下油，炒香蒜片 / Heat the pan with oil. Saute garlic slices until fragrant
5. 加入淮山爆炒（TIPS: 若喜歡口感軟身，可加蓋焗1-2分鐘） / Add Chinese yam and stir-fry. （TIPS: For those who like soft texture, you can cover the lid and cook for 1 to 2 minutes.）
6. 加入木耳炒至軟身 Add in fungus to stir-fry until tender
7. 加鹽調味 / Season with salt
8. 上碟及灑上紅椒絲 / Dish up and sprinkle with shredded red chili pepper
鮮淮山1條 / 1 Fresh Chinese Yam
乾木耳1兩 / 1 tael Dried Fungus
紅椒絲少許 / Some Shredded Red Chili Pepper
蒜頭1瓣 / 1 Clove Garlic
調味 / Seasoning：鹽少許 / Some Salt
做法 / Steps：
1. 淮山去皮切片 / Peel and cut Chinese yam into slices
2. 乾木耳浸發切件 （TIPS: 選用新鮮木耳則不用浸發）/ Soak and cut dried fungus into pieces（TIPS: Fresh fungus do not need to soak.）
3. 蒜頭切片/ Slice garlic
4. 熱鑊下油，炒香蒜片 / Heat the pan with oil. Saute garlic slices until fragrant
5. 加入淮山爆炒（TIPS: 若喜歡口感軟身，可加蓋焗1-2分鐘） / Add Chinese yam and stir-fry. （TIPS: For those who like soft texture, you can cover the lid and cook for 1 to 2 minutes.）
6. 加入木耳炒至軟身 Add in fungus to stir-fry until tender
7. 加鹽調味 / Season with salt
8. 上碟及灑上紅椒絲 / Dish up and sprinkle with shredded red chili pepper
淮山削皮切片。
蒜頭切片。
乾木耳浸水後切件。
淮山加入木耳同炒。
炒熟後加適量鹽調味。