星期一, 4月 28, 2008

食譜: 沙茶彩椒炒肉絲 (Stir-fry pork with chinese bbq sauce)

哩排係唔係成日見到我出三色椒呀?

其實因為三色椒成日減價囉, 我煮完1包, 又買多2包, 所以買成日係咁煮囉, 無計啦, 唔煮就爛嘛, 希望大家唔會睇到厭啦

不過三椒其實都好健康呀, 沙茶醬又香口, 加埋花生真係好好味呀, 所以呢, 你地記得要試吓呀

沙茶醬其實我一早食晒, 但實在太好味, 我買返罐大罐裝呀, 所以日後會有更多沙茶食譜呀, 哈哈

正所謂: 沙茶彩椒炒肉絲, 味道太好要repeat

食完你就明, 點解唔要沙嗲要沙茶醬

tonytsang and kareny recipy
烹調時間: 45分鐘左右

1- 枚頭豬肉1磅左右, 切絲 (1 lbs of tenderloin pork, sliced)
2- 中洋蔥1個, 去衣, 切件 (1 medium onion, peeled, diced)
3- 乾紅蔥1粒, 去衣, 切粒 (1 small shallots, peeled, sliced)
4- 蒜頭2粒, 去衣, 略拍 (2 garlics, peeled, beaten)
5- 紅, 黃, 橙椒各半個, 切絲 (1/2 Red,yellow,organge pepper, sliced)
6- 花生適量, 焗過, 壓碎 (some baked peanuts, pressed)


(份量只作參考)
1- 牛頭牌沙茶醬 3 湯匙 (2 tbsp chinese style barbecue sauce)
2- 蠔油2茶匙 (2 tsp oyster sauce)
3- 水1湯匙 (1 tbsp water)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 豬肉先用基本野醃20分鐘
 

2- 快火落油起鑊, 先把爆香蒜蓉, 紅蔥, 再落豬肉(圖2)炒至8成熟, 再加洋蔥炒至軟身, 加沙茶醬兜勻 (圖3)

3- 再加三椒, 蠔油, 水兜勻調味, 至炒熱三椒上碟, 灑上花生碎即成 (圖4)

1- Marinade the pork with usual spices for 20 mins

2- Heat the pan with oil in high heat.  Stir-fry the garlic, shallots until brown.  Stir-fry the pork (fig2) until 80% done.  Add and stir-fry the onion until soft.  Add some bbq sauce and mix it well (fig3) 

3- Add the peppers, oyster sauce and water.  Mix the ingreidents and adjust the taste if necessary.  Stir fry the pepper until done.  Spread the peanuts on the top of the ingredients
tonytsang and kareny recipy


1- 三椒不宜太早落, 會出水及失去爽口感

2- 花生要焗過才會更香口

3- 唔係沙嗲醬, 係


台灣出的牛頭牌沙茶醬, 唔知香港有無得買, 係加拿大, 係打邊爐必備的

如果用其他牌子, 請自行調整份量
 tonytsang and kareny recipy

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