白果豆苗燴豆包 Braised Pea Leaves with Ginkgo and Tofu Pouches

材料 Ingredients

大豆苗 Pea Leaves 2/3 磅 lb (300 g) 白果 Ginkgo 20 顆 ea 小油豆腐 Small tofu pouch 20 個 ea 水 Water 2 杯 cup 油食用 Cooking oil 1 大匙 Tbs 無鹽高湯 Unsalted stock 2 杯 cup 鹽 Salt 1/3 大匙 Tbs 白胡椒 White pepper 1/4 大匙 Tbs

做法

1.	大豆苗洗乾淨後略切。
2.	將2杯水在炒鍋裡煮滾後，加入油豆包煮3分鐘， 煮時用鍋鏟將豆包壓在水裡。撈出油豆包在水籠頭下沖洗後擠乾。鍋裡的水不要。
3.	原鍋燒熱後加入1大匙油，白果和油豆包用中火略炒。
4.	加入高湯，鹽和白胡椒開大火將湯汁燒開。
5.	最後放進大豆苗拌炒數下即可起鍋。

PROCEDURE

1.	Wash the pea leaves and cut them into large pices.
2.	Boil 2 cups of water in a wok. Add the tofu pouches and cook them for 3 minutes (Use a spatula to press the tofu pouches under the water). Take out the tofu pouches and discard the water. Rinse them under running water, then squeeze off the water.
3.	Heat the same wok and add 1 tbs. of oil. Add the ginkgos and tofu pouches and sauté in medium heat for 30 seconds.
4.	Add the stock, salt and white pepper and bring the mixture to a boil
5.	Put the pea leaves in the wok and stir for several times.

最後更新 (Last Update): 10/28/2013  
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