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Wednesday, June 3, 2009

【家常小菜】香菇炒芥兰 Stir Fried Kai Lan with Mushroom

很少买芥兰来炒,不是我不喜欢吃,皆因我刚开伙时买过一次老到不行的芥兰,简直是吞不下。从此以后,芥兰就从我的饭桌上消失。

照片中的芥兰是姑姑买给我的。姑姑说她看到芥兰很嫩很美,所以买来自己吃之余,多买了一份给我。

这次的芥兰是嫩嫩的哦!

材料:
芥兰 数棵(茎和菜叶分开)
蒜头 3-4瓣(剁碎)
香菇 数朵(泡软,切片)

做法:
1)香菇用少许蚝油、酱青、清水和栗粉腌。
2)热少许油,爆香蒜头。
3)加入菜茎翻炒一会儿,再加入菜叶,炒至软。
4)加入调味料(适量蚝油、酱青和一点点糖)和少许热水翻炒一下,淋上少许花雕酒拌均,即可上桌。

小小心得/建议:
1)处理芥兰时茎部的外皮要去除,可以用小刀子用‘刮’的方式去掉。
2)喜欢的话,可以勾个芡(栗粉+水)。Angel不喜欢勾芡。

3)不是每样青菜都适合加酒炒,芥兰就很适合,妈妈教的啦。不过,也不是每个人会欣赏,D就说有花雕酒的味道怪怪的,我则很喜欢。

8 comments:

  1. 我也很喜欢介兰,通常是用过热水,然后淋上调味料就可以了。

    ReplyDelete
  2. I seldom eat 芥兰, but i like 香菇...

    ReplyDelete
  3. 芥兰 is my favourite...but sad i only can eat when go back to M'sia.

    ReplyDelete
  4. Hi Anncoo,

    像你的做法也很好吃,我在香港点心店有吃过.

    Hi Sharon,

    香菇很好吃,我也很喜欢。

    Hi Agnes,

    Can't even find in Asian supermarket?

    ReplyDelete
  5. i love this dish! too bad i need alot of time deciphering the chinese words :S

    ReplyDelete
  6. Hi Missy,

    My pleasure to translate for you, hehe, just let me know. :D

    ReplyDelete
  7. I like this dish! Thanks for the tips of adding d wine.

    ReplyDelete
  8. Hi Ai Peng,

    You are welcome. I hope you will like the taste.

    ReplyDelete

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