Monday, 7 April 2014

彩色肉碎 ~ Chinese Cabbage with Mushroom , Carrot and Minced Pork






 

食谱取自 名食谱@84

彩色肉碎

材料:
猪肉碎 300g
红萝卜 150g 削皮,切粒)
新鲜香菇 70g  切粒)
大白菜   200g
青葱 1 切粒)
麻油  1小匙
清水  1公升
适量 薯粉水(勾芡)

 
调味料:
蚝油  2大匙
1小匙
胡椒粉  1/2小匙
黑酱油 1 小匙
  1/2小匙

 
做法
1 锅里烧热2大匙食油,加入红萝卜和香菇,以大火翻炒片刻至香浓。
                


2.加入大白菜和猪肉碎翻炒片刻至肉碎转色。
                 


3 加入清水及调味料拌匀,大火煮沸后,改用中火焖煮20分钟。

4 用少许薯粉水勾芡,淋上麻油拌匀,上碟。撒上青葱花即可。

 

Reciep source :Famous Cuisine @ No.84

 
Chinese Cabbage with Mushroom , Carrot and Minced Pork

Ingredients :
300g minced pork
150g carrot ( peeled and diced )
70g fresh Shiitake or Chinese mushroom  ( diced )
200g Chinese cabbage ( diced )
1 stem spring onion ( diced )
1tsp sesame oil
1 litre water
a little cornstarch water ( for thickening )

Seasoning :
2tbsp oyster sauce
1tsp salt
1/2tsp pepper
1tsp dark soy sauce
1/2tsp sugar


Method :
1. Heat up 2tbsp cooking oil in wok , add in diced carrot and mushrooms , stir-fry briskly over high heat until well combined and fragrant.

2. Add Chinese cabbage and minced pork , toss until the colour of pork is changes .

3. Add water and seasoning , mix well . Bring to boil over high heat , then reduce to medium heat and cook for 20 minutes .

4. Thicken the sauce with a little cornstarch solution , mix in sesame oil . Dish out , sprinkled with spring onion . Serve hot .
 
 
This post is linked to the event , Cook-Your-Books #11 hosted by Joyce from Kitchen Flavours .