小菜
由 CookWhatHK0 次收藏
節瓜粉絲蝦米爆香薑片同蝦米，加節瓜條炒香，再下粉絲以雞湯同浸蝦米水煮至吸味軟滑。
蝦米沖水洗淨，用 ½ 杯清水泡浸 10 分鐘至軟身。如見蝦米背有黑腸，可用針挑去；若蝦米太細小則不用費神。軟身後撈起瀝乾，浸蝦米的水留起備用。
Rinse the dried shrimp. Soak in ½ cup water for 10 minutes until softened. If you see a black vein on the back, pick it out with a needle; if the shrimp are too small, skip this step. Once softened, drain the shrimp but keep the soaking water for later use.
粉絲用酌量清水浸軟。不用浸太久，因為之後會再煮，太軟煮後會糊。撈起瀝乾，用剪刀剪成兩三段。浸粉絲的水倒掉。
Soak the glass noodles in some water until just softened. Don't soak too long, as they will be cooked later and become mushy if too soft. Drain, then cut into two or three sections with scissors. Discard the soaking water.
批去節瓜外皮，斜切片，再切成 5 至 6 厘米（2 至 2½ 吋）幼條，待用。
Peel the hairy gourd, slice on the diagonal, then cut into thin strips about 5 to 6 cm (2 to 2½ inches) long. Set aside.
大中火燒熱油鑊，爆香薑片同蝦米。下節瓜炒至熱透，加鹽同糖。倒入雞湯同浸蝦米的水，加蓋煮至蝦米軟身。
Heat oil in a wok over medium-high heat and stir-fry the ginger and dried shrimp until fragrant. Add the hairy gourd and stir-fry until heated through. Add the salt and sugar. Pour in the chicken stock and the shrimp-soaking water. Cover and cook until the shrimp are tender.
加入粉絲，煮至完全軟身、吸收湯汁，切勿煮至湯汁全乾。淋下麻油炒勻，上碟，放上芫荽裝飾即成。
Add the glass noodles and cook until fully softened and the broth is absorbed; do not let the broth dry out completely. Drizzle with sesame oil and toss to combine. Plate up and garnish with coriander.
