This special savoy and sensation sauce mixture, you can go with any kind of ingredients.
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Ingredients
- 500 g 免治豬肉 (不需要醃)
- 40 g 洋蔥,去衣切絲
- 600 g 白蘿蔔,去皮切粗粒
- 100 g 甜椒,去粒
- 1 粒 蒜頭
- 30 g dried shrimps (未浸泡,不要浸泡,洗淨備用 [fig1])
- 60 g 蘑菇,去蒂切粗粒(非必要)
- 200 g 罐頭即食鷹嘴豆(非必要)
- 200 ml 雞湯 [fig2]
Seasoning for the pork
- 1 tsp sugar
- 0.5 tsp salt
- 1 tsp garlic powder [fig3]
Sauce mixture
- 1 tsp 魚露 [fig4]
- 1 tbsp 紹興酒 [fig5]
- 1 tsp 沙茶醬 [fig6]
- 2 tbsp 韓國大醬 [fig7] (* 韓國大醬可以改用1tbsp辣豆瓣醬)
- 1 tsp sugar
- 1 tsp 蠔油 [fig8]
- 2 tbsp water
Starch mixture
- 4 tsp cornstarch
- 5 tsp water
Instructions
- 鑊先用大火燒熱,加1茶匙油,再將碎豬肉入鑊,將豬肉弄散,加豬肉調味料,用大火炒至轉色,豬肉盛起隔油備用,
- 鑊洗淨,加1茶匙油,加入蒜頭,洋蔥,白蘿蔔粒,甜椒粒,蝦米(未浸過),炒至洋蔥軟身
- 加回入豬肉,醬汁炒1分鐘
- 加入和雞湯,將雞湯煮滾,蓋上鑊蓋,改細火炆15分鐘
- 加入即食鷹嘴豆再炆5分鐘
- 將汁料煮滾,逐少加入芡粉水勾芡至濃稠,即可上碟享用