★ 瑤柱扒豆苗 一 簡單做法 ★ | Braised Pea Shoot with Conpoy Easy Recipe

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材料:

一磅豆苗
四粒已發好的瑤柱 拆絲
一隻蛋白
一湯匙蒜蓉
一茶匙薑蓉
糖
老抽
鹽
料酒
蠔油
生粉
金華火腿粒
胡椒粉

Ingredients:

1 pound of pea shoot
4 conpoy
1 egg white
1 tablespoon of chopped garlic
1 teaspoon of chopped ginger
sugar
dark soy sauce
salt
cooking wine
oyster sauce
corn starch
chopped Chinese ham
ground pepper

做法:

炒香金華火腿粒，炒約半分鐘。 放入兩湯匙油，炒香薑粒及蒜蓉，再放入豆苗，用大火炒。加入少許糖可以除走草青味。當豆苗軟身後，在鑊邊灒一湯匙酒後搇蓋十秒，然後取出豆苗。再燒紅隻鑊，加一茶匙油，放入乾瑤柱，一湯匙蠔油，一杯浸過乾瑤柱的水。蓋上鍋蓋，煮三丶四分鐘將乾瑤柱煮至軟身。 之後，加3/4茶匙糖，用大火煮滾後收細火，蓋上鍋蓋， 煮三分鐘。加胡椒粉，用生粉水埋芡，較細火，加入發好的蛋白。加少許麻油後將瑤柱芡汁放上豆苗上。再將火腿粒撒在芡汁上，紹瑤柱蛋白扒豆苗便完成了。

Summary:

Fry the chopped Chinese ham for 30 seconds then take out for later use.  Add 2 tablespoon of oil, fry the chopped ginger and garlic then add in the pea shoot.  Use high heat to cook the vegetables.  Add some sugar to remove the bitterness of the vegetables.  When the pea shoot has softened, pour 1 tablespoon of cooking wine around the periphery of the pan, before covering the pan with a lid for 10 seconds.  Afterwards take out the pea shoot.

Heat up the pan again, add 1 teaspoon of oil, then add in the conpoy, 1 tablespoon of oyster sauce, and a cup of water.  Place a lid over the pan and cook the conpoy for 3 to 4 minutes until the conpoy has softened.  Add 3/4 teaspoon of sugar, bring it to boil before turning the heat to low and cover the pan with a lid and let it cook.

After 3 minutes, add in some ground pepper, corn starch and water, turn heat to low, and add in the egg white while stirring the conpoy mixture.  Pour the mixture over the pea shoot and sprinkle some chopped Chinese ham on top of the dish. Enjoy.

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