Sunday, 5 June 2016

香茅黄姜炒猪肉 ~ Stir-Fried Pork with Lemongrass and Turmeric



食谱取自 : 食尚品味 Apr / May 2016

香茅黄姜炒猪肉

材料 :
300g 猪肉 ( 切片 )
5汤匙 麻油
3汤匙 姜丝
5 香茅 ( 只取白色部分,切片 )
1汤匙 蒜茸
2汤匙 米酒

腌料 :
1小块 黄姜 ( 去皮 ,捣碎 )
1/4茶匙 胡椒粉
1/2茶匙
1茶匙
1/2茶匙 麻油
1汤匙 料酒
1汤匙 粟粉

做法 :
1. 将肉片和腌料一起腌制约30分钟

2. 热锅,倒入麻油,中火爆香姜丝至金黄色,捞起备用。

3. 锅里留下2汤匙油,倒入香茅片和蒜茸炒香。加入肉片,翻炒至熟透 ( 必要时加点清水)

4. 绕着锅边倒入米酒,略炒片刻即可起锅。撒上炸姜丝增香。

Recipe source : Gourmet Living Apr / May 2016

Stir-Fried Pork with Lemongrass and Turmeric

Ingredients :
300g pork ( sliced )
5tbsp sesame oil
3tbsp shredded oil
5 stalks lemongrass ( white portion , sliced )
1tbsp chopped garlic
2tbsp rice wine

Marinade :
1 small knob of turmeric ( peeled and smashed )
1/4tsp pepper
1/2tsp salt
1tsp sugar
1/2tsp sesame oil
1tbsp cooking wine
1tbsp cornflour

Method :
1. Marinate meat for about 30 minutes .

2. Heat oil in pan . Pour in sesame  , fry ginger over medium heat till fragrant and golden brown . Remove and set aside .

3. Retain 2tbsp oil in pan . Fry lemongrass and garlic till fragrant  Add meat and stir-fry till cooked ( add a little water if necessary ) .

4. Pour rice wine into pan in a circular fashion . Cook a while then dish out immediately . Sprinkle with shredded fried ginger to enhance the fragrance .