淘大廚藝坊:蜜糖豆雲耳炒牛肉(產後篇)

蜜糖豆雲耳炒牛肉

材料：
牛肉155g，乾雲耳10g，蜜糖豆140g，薑2片，蒜蓉1 1/2茶匙
醃料：
淘大金標生抽1茶匙，糖1/8茶匙，淘大特級蠔油1茶匙，胡椒粉少許，粟粉3/4茶匙，水1湯匙
調味料: 淘大金標生抽2茶匙，淘大特級蠔油2茶匙，水1湯匙
芡汁：粟粉3/4茶匙，水1湯匙
做法：
1. 牛肉切片，加醃料拌勻。
2. 雲耳浸發後，剪去底腳，切件，飛水3分鐘，隔水待用。
3. 蜜糖豆摘去頂端及向下拉，去除筋及尾部，洗淨。用滾水烚１分鐘，沖水，瀝乾備用。
4. 燒熱油，先將牛肉炒至7成熟，盛起。
5. 燒熱油１湯匙，爆香薑片及蒜蓉，下蜜糖豆及雲耳炒匀，加入調味料，略煮，再放入牛肉炒勻，埋芡，即可。
*四人份量

Sauteed beef with Snow Pea and Black Fungus

Ingredients:
Beef 155g, Dried Black Fungus 10g, Snow peas 140g, Sliced ginger 2 pcs, Minced garlic 1 1/2 tsp
Seasoning: Amoy Gold Label Light Soy Sauce 2tsp, Amoy Premium Oyster Sauce2tsp, Water 1tbsp
Marinade:
Amoy Gold Label Light Soy Sauce 1 tsp, Sugar 1/8 tsp, Amoy Premium Oyster Sauce 1 tsp, Pepper to taste, Corn starch 3/4 tsp, Water 1 tbsp
Thickening: Corn starch 3 / 4 tsp, Water 1 tbsp
Method:
1. Cut the beef into slice, add marinade.
2. Soak dried black fungus with water and trim the stem. Cut into pieces, blanch with boiling water for 3 minutes, drain and set aside.
3. Tear off the veins and stalks of the peas, blanch with boiling water for 1 minute and drain well.
4. Heat the oil, stir-fry the beef until medium well, dish up.
5. Heat up the pan with oil, stir in ginger and garlic, add in snow peas, black fungus & seasoning and mix well. Stir in beef & thickening and serve.
* four servings

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