三餸一湯｜蒜心炒蝦仁 Sauteed garlic shoot with shrimp

蘋果日報 2020/09/21 07:00

食譜粵菜家常菜蝦蔬菜炒15分鐘以下
    蒜心炒蝦仁
    材料：
    蒜心120克
    鮮冬菇2隻
    蝦仁120克
    乾葱1粒
    蒜頭1瓣
    辣椒1隻
    清湯3湯匙
    蠔油半茶匙
    糖少許
    醃料：
    胡椒粉少許
    粟粉少許
    紹酒少許
    做法：
    1. 蒜心切段，冬菇去蒂，切片。乾葱切片。蒜頭切碎。辣椒切絲。蝦背切一刀但不切斷，加胡椒粉、粟粉和紹酒略醃。燒熱油，爆香蝦仁，盛起備用。
    2. 燒熱油，爆香乾葱、紅椒和蒜頭，加入冬菇同炒勻，再加入蒜心。
    3. 灒紹酒，加清湯2湯匙，蓋上大火煮至收汁。蝦仁回鑊同炒，加蠔油和清湯1湯匙，加糖炒勻。
    Sauteed garlic shoot with shrimp
    Ingredients:
    Garlic shoot 120g
    Fresh shiitake mushroom 2 pcs
    Shrimp 120g
    Shallot 1 pc
    Garlic 1 clove
    Chili 1 pc
    Chicken broth 3 Tablespoons
    Oyster sauce ½ teaspoon
    Sugar Little
    Marinade:
    Pepper Little
    Cornstarch Little
    Shao Xing wine Little
    Steps:
    1. Cut garlic shoot in pieces. Cut mushroom feet and slice it. Slice shallot and shred garlic. Cut chili into strips. Cut shrimp back slightly. Marinate shrimp with marinade. Heat the oil, stir fry shrimp.
    2. Heat the oil, stir fry shallot, chilli, garlic and shiitake mushroom. Put in garlic shoot and stir fry.
    3. Pour in Shao Xing wine. Put in 2 Tablespoons of chicken broth. Cover the lid and cook in high heat. Put shrimp back to pan. Put in oyster sauce and 1 Tablespoon of chicken broth. Season with sugar.
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    冬菇去蒂，切片。
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    剝蝦殼，在背部輕切一刀。
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    加入冬菇片和蒜心同炒。
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    蝦仁回鑊同炒，再加蠔油、清湯及糖拌勻。
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