Braised Mustard Greens with Mushrooms
繁體中文

Ingredients
Mustard green (cut 7cm/2.75" squares/separate stems from leaves)1 lb (450g)
Dried shiitake mushroom (rehydrated/remove stems/cut in half)6 small
Oyster sauce1 portion
Chicken stock 1/2 cup
 冬菇扒芥菜圖片

Instructions
1.Prepare the Oyster Sauce. Cut the scallion into 5cm/2" segments, increase the corn starch to 1 tsp. and increase the cooking oil to 2 tbs..
2.Boil 2/3 full pot of water. Also prepare a big bowl of ice water.
3.Blanch the mustard green stems in the boiling water for 2 minutes; add the mustard green leaves and blanch for another minute. Transfer the mustard greens into ice water. Once the greens are completely cold, drain the water and set them aside.
4.Place the part A from the Oyster Sauce in a heated wok. Pan-fry the ginger and scallion over medium heat until golden brown. Discard the ginger and scallion.
5.Add part B from the Oyster Sauce, chicken stock and shiitake mushrooms to the same wok and bring the mixture to a boil. Turn the heat to medium-low and cook for 5 minutes.
6.Turn the heat to high and cook until the sauce is thick. Add the mustard greens and stir for several times. Cook over medium low heat until the mustard greens reach desired softness.



冬菇扒芥菜
ENGLISH

材料
芥菜 (切成 7cm/2.75" 方塊/梗和葉分開)1 磅 (450克)
乾香菇 (泡軟/去蒂/對切成兩半)6 朵(小)
蠔油醬汁1 份
雞高湯 1/2 杯
 冬菇扒芥菜圖片

做法
1.準備蠔油醬汁，其中的蔥切成5cm/2"小段，芡粉增加到1小匙，並將食用油增加為2大匙。
2.燒開2/3鍋水，另準備一大盆冰水。
3.將芥菜梗放進滾水中燙2分鐘後加入芥菜葉燙1分鐘。夾出芥菜放進冰水中泡到完全冷卻，濾乾後放在一旁備用。
4.炒鍋燒熱後加入蠔油醬汁A部份，將蔥醬煎黃後撈出不要。
5.原鍋加入蠔油醬汁B部份，雞湯和香菇煮滾。轉中小火繼續煨5分鐘。
6.轉大火煮到醬汁變濃稠後放入芥菜翻炒數下，再用中小煨煮到你喜歡的軟度即可。





最後更新 (Last Update): 02/28/2021
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.