清炒彩蔬 Sautéed Colorful Vegetables

材料 Ingredients

紅洋蔥 Red onion 1 顆 ea 紅椒 Red pepper 1 個 ea 蘆筍 Asparagus 12 根 stalk 芽苣 Belgian Endive 1 顆 ea 西式雞高湯 Western chicken stock 2 大匙 Tbs 特級初炸橄欖油 Extra virgin olive oil 1 大匙 Tbs 鹽 Salt 1/2 小匙 tsp 白胡椒 Ground white pepper 1/4 小匙 tsp 白醋 Rice Vinegar 1 大匙 Tbs 水 Water 2 杯 cup

做法

1.	紅洋蔥去皮後切成細絲，紅椒也切成細絲。蘆筍切去質地較老的底部。 芽苣短向切成細絲後泡在醋水裡(2杯水加1大匙醋)。
2.	炒鍋燒熱後放進1大匙橄欖油和紅洋蔥，用中火炒到洋蔥變透明。再加入紅椒，蘆筍，鹽，白胡椒和2大匙高湯炒2分鐘。最後加入芽苣再炒1分鐘即可。

PROCEDURE

1.	Peel and julienne the red onion. Remove the seeds and membrane from the red pepper and cut it into thin strips. Cut off the tough bottom ends of the asparagus. Cut the endive into thin strips and soak them in vinegar water (2 cups of water plus 1 tbs of vinegar).
2.	Add 1 tbs of oil and the onion in a heated wok. Sauté over medium heat until the onion is translucent. Place in the red pepper, asparagus, salt, white pepper and 2 tbs of stock and sauté for 2 minutes. Finally add the endive strips and sauté for another minute.

最後更新 (Last Update): 08/12/2015
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