雪菜肉絲炒年糕 Fried Rice Cake with Pickled Mustard Greens & Pork

材料 Ingredients

寧波年糕 Ningbo rice cake 1-1/4 磅 lb (600g) 豬肉絲 Shredded pork 1/2 磅 lb (225g) 雪裡紅 Pickled mustard greens 1 杯 cup 基本醃料(濃) Basic Marinade(Dark) 1 份 portion 大蒜末 Minced garlic 1 大匙 Tbs 紅辣椒末 Minced red chili pepper 1/2 大匙 Tbs 食用油 Cooking oil 2+2 大匙 Tbs 醬油 Soy sauce 3 大匙 Tbs 糖 Sugar 1/2 小匙 tsp 麻油 Sesame oil 1 小匙 tsp 白胡椒粉 Ground white pepper 1/4 小匙 tsp 水 Water 1/2 杯 cup

做法

1.	年糕切成斜片。豬肉用基本醃料醃15分鐘。
2.	炒鍋燒熱後加入2大油。放入肉絲炒至8分熟。盛出肉絲放置一旁備用。
3.	原鍋加入2大油，蒜末和辣椒末用中火炒香。再放入雪菜拌炒數下。
4.	加入醬油，糖，麻油，白胡椒粉和1/2杯的水。將年糕片鋪在鍋內，加蓋煮到年糕熱透。除去蓋子，加入肉絲，再用大火翻炒至湯汁收乾。

PROCEDURE

1.	Diagonally cut the rice cake into thin slices. Marinate the shredded pork with the Dark Basic Marinade for 15 minutes.
2.	Add 2 Tbs. of oil to a heated wok. Add the pork and sauté until it is 80% done. Set the pork aside.
3.	Heat 2 Tbs. of oil in the same wok. Add the garlic and chili pepper; sauté until aromatic. Add the pickled mustard greens and stir for several times.
4.	Place soy sauce, sugar, sesame oil, white pepper and 1/2 cup of water in the wok. Lay the rice cake slices on top of the pickled mustard greens; cover and cook until the rice cake is heated through. Remove the lid; add the pork; stir over medium-high heat until the sauce is reduced.

最後更新 (Last Update): 10/12/2013
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