草菇菜心 Sautéed Spoon Cabbage with Straw Mushrooms

材料 Ingredients

青江菜 Spoon cabbage 6 大棵 head (large) 草菇罐頭 Canned straw mushroon 1 罐 can 沙拉油 Cooking oil 2 大匙 Tbs 清炒醬汁 Light sauté Sauce 1-1/2 份 portion 無鹽高湯 Unsalted stock 1 份 portion

做法

1.	把青江菜直切成四瓣 (小的話對半切)。 將菜放在水龍頭下沖洗﹐菜心的部份尤其要留意。
2.	炒菜鍋加水到一半的地方﹐用大火燒滾。 另外準備一盆冰水。
3.	將洗好的青江菜放進滾水內燙30秒後馬上撈出放入冰水內。 等菜都涼透後﹐濾乾放在一旁備用。
4.	b把草菇放進滾水內燙1分鐘後撈出。
5.	將清炒醬汁準備好。
6.	炒鍋燒熱後加入兩大匙油﹐倒入青江菜快炒30秒。
7.	倒入清炒醬汁以及高湯﹐繼續煮2分鐘﹐或到你喜歡的軟度。
8.	夾出青江菜放在一旁。 倒入草菇用小火繼續煮 2 分鐘。爐子火關掉。
9.	將青江菜頭向外﹐刀切的那一面向下﹐沿著圓盤排成一個圓形。
10.	將草菇連汁倒在菜的中心。

PROCEDURE

1.	Cut the spoon cabbage lengthwise into four equal parts Wash spoon cabbage under running water, pay extra attention to the heart part.
2.	Boil half pot of water. Fill a big bowl with water and ice.
3.	Place the spoon cabbage into the boiling water and blanch for 30 seconds. Transfer the spoon cabbage to the ice water immediately. Wait until the spoon cabbage is completely cool down and drain the water.
4.	Place the straw mushrooms into the boiling water for 1 minute and put them aside.
5.	Prepare the Light Sauté Sauce.
6.	Heat 2 tbs of oil in a wok. Add the spoon cabbage and stir for 30 seconds.
7.	Add the Light Sauté Sauce and stock, continue cooking for 2 minutes, or until reaching the desired tenderness of the spoon cabbage.
8.	Set the spoon cabbage aside. Add the straw mushrooms to the wok and cook at low heat for 2 minutes. Turn off the heat.
9.	Arrange spoon cabbage around a round plate to form a round shape; head toward outside, cut side face down.
10.	Pour the straw mushrooms and sauce on the center of spoon cabbage.

最後更新 (Last Update): 08/26/2013
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