菜花炒肉片

Stir-Fry Karifurore Cauliflower with Pork
菜花炒肉片

佐料：生抽1汤匙，老抽1/2汤匙，盐，油，清水1小碗（200毫升）。

主料：菜花400克，肉片（猪腩）100克。

做法：

  1. 炒锅烧热， 放少许油，放入猪肉片煸炒1分钟。放入生抽，老抽，煸炒均匀，倒入清水，盖盖，焖煮大概5分钟或至锅中汤汁收干。
  2. 放入菜花炒大概30秒，倒入3汤匙清水，盖盖闷2分钟。
  3. 加入盐，翻炒均匀。

INGREDIENTS

  • 400g Karifurore Cauliflower, cut into small pieces
  • 100g pork belly without skin (or bacon), sliced.
  • 1 tbsp light soy sauce
  • ½ tbsp dark sauce
  • 2 cup water
  • Salt
  • Vegetable oil

COOK’S TIPS

  1. Heat the wok, add 1 tbsp oil and stir-fry sliced pork over medium-high heat for 30 seconds. Add light and dark soy sauces, stir-fry for 1 minutes, add water, cover the wok and cook for 5 minutes.
  2. Add Karifurore Cauliflower, cover and cook for another 2 minutes, add a little water if needed.
  3. Add a little salt, stir well and serve with rice.
Close Menu