韭菜銀芽炒蜆肉 Sauteed Chinese chives and clam

Name: 韭菜銀芽炒蜆肉 Sauteed Chinese chives and clam
Yield: 1-2人
Ingredients: 60克 韭菜Chinese chive; 100克 銀芽Bean sprout; 80克 蜆肉Clam; 1湯匙 蝦米Dried shrimp; 1瓣 蒜頭Garlic; 1湯匙 蝦米辣椒醬Dried shrimp and chili paste; 少許 鹽Salt; 少許 糖Sugar; 少許 老抽Dark soy sauce; 1茶匙 紹酒Shao Xing wine; 少許 粟粉芡水Cornstarch water

2022 年 11 月 23 日發佈列印

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韭菜銀芽炒蜆肉食譜做法

食材（1-2人） 15分鐘內

- 材料
- 韭菜Chinese chive 60克
- 銀芽Bean sprout 100克
- 蜆肉Clam 80克
- 蝦米Dried shrimp 1湯匙
- 蒜頭Garlic 1瓣
- 調味
- 蝦米辣椒醬Dried shrimp and chili paste 1湯匙
- 鹽Salt 少許
- 糖Sugar 少許
- 老抽Dark soy sauce 少許
- 紹酒Shao Xing wine 1茶匙
- 粟粉芡水Cornstarch water 少許

1蝦米泡水，韭菜切段，蒜頭切碎。銀芽汆水，撈起。蜆肉汆水。 Soak dried shrimp in water. Cut Chinese chive in pieces. Shred garlic. Blanch bean sprout and clam separately.
2燒熱油，爆香蝦米和蒜頭，再加入蝦米辣椒醬爆香，加入蜆肉、韭菜和銀芽大火快炒，加鹽、糖、老抽和紹酒炒勻，粟粉芡水收汁。 Heat the oil, stir fry dried shrimp and garlic. Then put in dried shrimp and chili paste. Put in clam, Chinese chive and bean sprout. Season with salt and sugar. Put in dark soy sauce and Shao Xi