三餸一湯｜香椿醬肉片炒銀芽 Stir fried Mung Bean Sprout and Sliced Pork with Mushroom Toona Sauce
蘋果日報 2020/12/24 07:00
食譜粵菜家常菜蔬菜豬肉炒15分鐘以下
香椿醬肉片炒銀芽
材料：
豬肉片5片
銀芽 300克
香椿醬1.5湯匙
魚露2茶匙
薑 20克
葱1棵
蠔油1湯匙
生抽1湯匙
生粉2茶匙
麻油1茶匙
米糠油 1湯匙
步驟：
1. 薑切片；葱切段。
2. 豬肉片印乾水分並對切，再加入蠔油、生抽、1/2湯匙糖、少許水、生粉、麻油，攪拌均勻，醃15分鐘。
3. 燒熱米糠油，爆香薑片，加入豬肉片，煎至半熟。
4. 加入香椿醬、銀芽，炒至均勻。
5. 加入魚露、糖、葱段，炒至均勻。
Stir fried Mung Bean Sprout and Sliced Pork with Mushroom Toona Sauce
Ingredients:
Sliced pork 5 slices
Mung bean sprout 300g
Mushroom Toona sauce 1.5 tablespoons
Fish sauce 2 teaspoons
Ginger 20g
Spring onion 1 pc
Oyster sauce 1 tablespoon
Soy sauce 1 tablespoon
Cornstarch 2 teaspoons
Sesame oil 1 teaspoon
Rice bran oil 1 tablespoon
Steps:
1. Slice ginger. Cut spring onion into strips.
2. Wipe sliced pork with kitchen paper. Cut sliced pork into two pieces, then put in oyster sauce, soy sauce, 1/2 tablespoon sugar, a little water, cornstarch and sesame oil into sliced pork, mix well and marinate 15 mins.
3. Heat the rice bran oil, stir fry sliced ginger, then put in sliced pork and pan fry until half cooked.
4. Put in mushroom toona sauce, mung bean sprout and stir fry until mix well.
5. Put in fish sauce and sugar, striped spring onion, stir fry until mix well.
[免運費] Beka 28cm不粘炒鍋及防飛濺蓋
葱切段。
豬肉片加醃料拌勻等15分鐘。
爆香薑片，加入豬肉片煎至半熟。
豬肉片加入香椿醬和銀芽炒勻。
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