蒜心炒蝦仁Sauteed garlic shoot with shrimp
食材
（3-4人）
15分鐘內
材料
- 蒜心Garlic shoot 120克120g
- 鮮冬菇Fresh shiitake mushroom 2隻2pcs
- 蝦仁Shrimp 120克120g
- 乾葱Shallot 1粒1 pc
- 蒜頭Garlic 1瓣1 clove
- 辣椒Chili 1隻1 pc
- 清湯Chicken broth 3湯匙3 Table
- 蠔油Oyster sauce 半茶匙½ teasp
- 糖Sugar 少許Little
醃料
- 胡椒粉Pepper 少許Little
- 粟粉Cornstarch 少許Little
- 紹酒Shao Xing wine 少許Little
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1
蒜心切段，冬菇去蒂，切片。乾葱切片。蒜頭切碎。辣椒切絲。蝦背切一刀但不切斷，加胡椒粉、粟粉和紹酒略醃。燒熱油，爆香蝦仁，盛起備用。 Cut garlic shoot in pieces. Cut mushroom feet and slice it. Slice shallot and shred garlic. Cut chili into strips. Cut shrimp back slightly. Marinate shrimp with marinade. Heat the oil, st
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2
燒熱油，爆香乾葱、紅椒和蒜頭，加入冬菇同炒勻，再加入蒜心。 Heat the oil, stir fry shallot, chilli, garlic and shiitake mushroom. Put in garlic shoot and stir fry.
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3
灒紹酒，加清湯2湯匙，蓋上大火煮至收汁。蝦仁回鑊同炒，加蠔油和清湯1湯匙，加糖炒勻。 Pour in Shao Xing wine. Put in 2 Tablespoons of chicken broth. Cover the lid and cook in high heat. Put shrimp back to pan. Put in oyster sauce and 1 Tablespoon of chicken broth. Season with sugar.
