Tuesday 25 December 2007

带子杂菜 *Stir Fried Mixed Vege with Scallops


食材:
瑶柱12-15 颗
椰菜花分成小花,1 小碗
小玉蜀黍斜切,1/2 小碗
西洋芹菜斜切,1 小碗
豌豆撕边1 小碗
红萝卜1/2 小条(切片)
蒜米1 汤匙
蚝油1 汤匙
食油适量
糖适量
盐适量
水适量
胡椒粉适量

处理菜的方法:
a. 先把一切的菜切好洗好。
b. 煮热水,把一汤匙的食油、半汤匙的糖、少许的盐放到滚水里。再把菜放到滚水中烫一烫。只有红萝卜和椰菜花需要糖久一点,其它的稍微烫过就好。
c. 烫好后捞起来待用。

做法:
1. 鲜瑶柱腌上胡椒粉及盐。
2. 热油后先炒香蒜米,再炒瑶柱。
3. 炒菜(先下椰菜花和红萝卜)。
4. 再下蚝油,然后一支翻炒到均匀即可。如果太干想要一点菜汁,加蚝油的同时可以加少许水。

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Ingredients:
12-15 scallops
1 small bowl cut couliflower
1/2 small bowl cut baby corn
1 small bowl cut celery
1 small bowl garden pea
1/2 carrot, sliced
1 tbsp chopped garlic
1 tbsp oyster sauce
cooking oil
sugar salt
water
pepper

Ways to pre-cook vege:
a. Get all vege cut and ready.
b. Boil water, add 1 tbsp of cooking oil, 1/2 tbsp of sugar, a little bit of salt into boiling water. Add carrot and couliflower to cook, then after 5 minutes add the other vege to boil for another 2-3 minutes.
c. Drain all vege and keep for use later.

Directions:
1. Marinate scallops with pepper and salt.
2. Heat the oil, stir fried garlic until color, add scallops to stir until cooked.
3. Add carrot and couliflower to cook first, then follow by other vege.
4. Add oyster sauce, stir until everything is evenly mixed. You could add some water while adding oyster sauce to get some gravy.

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