小菜
由 CookWhatHK0 次收藏
香菇炒油菜先將油菜大火炒軟擺盤，再以蒜香爆炒香菇加蠔油調味，淋於油菜上。
將油菜清洗乾淨，再瀝乾水分。香菇則需要挑選並洗淨，接着用手撕成大小適中的小塊。
Wash the pak choi and drain. Trim and rinse the shiitake mushrooms, then tear into small pieces.
在鍋中倒入植物油燒熱，待油温升高後，放入瀝乾的油菜，用大火快速翻炒。待油菜炒至變軟後，撒上少許鹽調味，即可盛出備用。
Heat oil in the wok. Add the pak choi and stir-fry over high heat until just wilted. Season with a little salt, transfer out, and set aside.
將炒好的油菜整齊地擺放在盤中，您可以根據個人喜好做一些造型。
Arrange the pak choi on a serving plate — feel free to plate them up artistically.
鍋中再次加入少量植物油燒熱，放入蒜末，爆炒出香味。
Heat fresh oil in the wok. Add the minced garlic and stir-fry until fragrant.
倒入撕好的香菇塊，翻炒均勻。隨後加入適量的鹽、白糖和蠔油，繼續翻炒。
Add the shiitake mushrooms and stir-fry. Season with salt, sugar, and oyster sauce.
待香菇炒熟後，關火，撒入少許雞精提鮮，拌勻。
Once cooked through, turn off the heat and season with a little chicken bouillon powder.
將炒好的香菇均勻地澆在擺好盤的油菜上，這道香菇炒油菜完成。
Spoon the stir-fried mushrooms over the arranged pak choi and serve.
