小菜
由 CookWhatHK0 次收藏
蝦醬炒通菜以蒜頭、薑片同辣椒爆香，加蝦醬快手猛火炒通菜，灒米酒提香，撈飯一流。
通菜切走尾部，再切成3段，洗淨後用清水浸半個鐘備用。蒜頭4粒去皮，薑2片，辣椒1隻切粒，乾蔥1粒去皮，蝦醬同魚露分別備用。
Trim off the ends of the water spinach and cut into 3 sections. Rinse, then soak in clean water for half an hour. Peel 4 cloves of garlic. Slice 2 pieces of ginger. Chop 1 chili. Peel 1 shallot. Measure out the shrimp paste and fish sauce, and set everything aside.
蒜頭、薑片、乾蔥、辣椒一同放入鑊中爆香，加入蝦醬一同炒到香噴噴，再加入通菜一同兜勻（通菜落鑊唔好太乾身，帶少少水份），沿鑊邊灒入1湯匙米酒，兜勻2分鐘，加入調味料魚露1湯匙、糖1茶匙、雞粉1茶匙，再加生粉水兜勻完成。
Stir-fry the garlic, ginger, shallot and chili in a wok until fragrant. Add the shrimp paste and stir-fry until aromatic. Add the water spinach and toss together (do not let the wok get too dry; keep a little moisture). Splash 1 tbsp rice wine around the edge of the wok, toss for 2 minutes, then add the seasoning: 1 tbsp fish sauce, 1 tsp sugar and 1 tsp chicken powder. Finish with a little cornstarch slurry, toss to combine.
一碟香噴噴蝦醬炒通菜完成，撈飯一流。
A fragrant plate of shrimp-paste water spinach is done. It goes great with rice.
