Home dish
by CookWhatHK0 saved
Stir-fried shrimp with okra blanches both quickly, then tosses them with ginger and a light cornstarch glaze finished in sesame oil.
Wash the prawns and drain. Remove the heads, shells, and veins, but keep the tails on. Set aside.
將新鮮蝦仁清洗乾淨並瀝乾水分。去除蝦頭和蝦殼，挑掉蝦線，但保留蝦尾，再將其放在一旁備用。
Bring a pot of water to about 80% of a boil and add the cooking wine and the spring onion and ginger slices. Blanch the shrimp for 3–5 seconds until they change colour and curl up, then immediately scoop out and drain.
在鍋中加入適量清水，待水燒至八成開時，放入料酒和葱薑片。隨後，將蝦仁下鍋汆燙3到5秒鐘，直到它們變色並自然捲曲，立即撈出並瀝乾水分。
Blanch the okra for 3–5 seconds, scoop out, and rinse in cold water.
將秋葵放入開水中焯水3到5秒鐘。撈出後，迅速將其投入涼水中過涼，以保持其爽脆的口感。
Remove the okra and cut into short segments. Set aside.
將過涼後的秋葵取出，切成小段，再放在一旁備用。
Heat the wok and pour in 1 tablespoon of oil. Stir-fry the spring onion and ginger slices until fragrant.
將炒鍋燒熱，倒入1勺食用油，放入葱薑片煸炒出香味。
Add the okra and toss to coat evenly.
隨後，加入切好的秋葵段，翻炒均勻。
Add the shrimp and stir-fry. Season with salt, white pepper, and chicken bouillon powder, then stir in 2 tablespoons of cornstarch slurry until everything is evenly combined.
倒入汆燙好的蝦仁一同翻炒。加入鹽、胡椒粉和雞精進行調味，再淋入2勺水澱粉，繼續翻炒至所有食材均勻裹上芡汁。
Turn off the heat, drizzle with sesame oil, toss to coat, and serve.
關火，淋上香油，拌勻後即可盛出享用。
