小菜
由 CookWhatHK0 次收藏
清炒山藥將焯過水的山藥、木耳及胡蘿蔔以葱花爆香快炒，加鹽調味後勾薄芡上碟。
將山藥清洗乾淨，削去外皮，再切成菱形片。把泡發好的木耳撕成小朵，胡蘿蔔也同樣切成菱形片備用。
Wash and peel the Chinese yam, then cut into diamond-shaped slices. Tear the wood ear into small pieces. Cut the carrot into diamond-shaped slices.
大葱洗淨後，切成葱花。
Wash the scallion and chop into rings.
把切好的山藥、木耳和胡蘿蔔放入沸水中焯燙一下。
Blanch the Chinese yam, wood ear, and carrot in a pot of boiling water.
焯水完成後，將這些食材撈出，迅速過一下涼水，再瀝乾水分。另起鍋，倒入適量花生油，放入葱花爆香。
Rinse the blanched ingredients in cold water and drain well. Heat a wok and stir-fry the chopped scallion until fragrant.
待葱花炒出香味後，將瀝乾的山藥、木耳等所有食材一同倒入鍋中，快速翻炒。
Add the Chinese yam, wood ear, and other ingredients and toss to stir-fry.
隨後加入適量的鹽進行調味，再淋入水澱粉勾芡，翻炒均勻後即可盛盤享用。
Season with salt, drizzle in the cornstarch slurry, stir until evenly coated, then transfer to a plate.
