Stir Fry Udon Noodle

乾炒烏冬麵

 

文章日期：04/05/2011 08:08 am

Ingredients :

3 small packets of Udon noodle;  6 oz pork strips;  1/2 small cabbage, shredded;
6 fresh Chinese mushrooms, sliced; 1 cup soaked and shredded black fungus;
6 asparagus, thinly sliced;  1 tsp chopped garlic;  1 tsp chopped shallots

Marinade for the pork :  1/4 tsp sea salt, 1/2 tsp sugar, 1/2 tsp light soy sauce,
                                      1/2 tsp corn starch, 1 tsp cooking wine, 1/2 tsp oil
Seasoning :  1 1/2 Tbsp dark soy sauce, 1 Tbsp light soy sauce,
                     1 Tbsp oyster sauce, 1 tsp sugar, salt and pepper to taste

材料 :

3 包烏冬麵;  6 oz 肉絲;  半個高麗菜, 切絲;  6 個鮮冬菇, 切片;
1 杯已浸木耳絲;  6 條露筍, 切片;  蒜茸1 小匙;  乾蔥茸1 小匙

醃肉絲料 : 1/4 小匙海鹽,  1/2 小匙糖, 1/2 小匙生抽, 1/2 小匙粟粉,
                 1 小匙紹酒, 1/2 小匙油

調味料 : 1 1/2 湯匙老抽, 1 湯匙生抽, 1 湯匙蠔油, 1 小匙糖,
              鹽,胡椒粉適量

Directions :

Marinate the pork strips for at least 1 hour. Heat a wok with some oil, add the
shallots, then the pork strips, fry until cooked, remove and set aside. Heat the wok
again with some oil, add the asparagus, garlic, cabbage, mushroom and the black
fungus, stir fry until cooked. Add the udon noodle, then the pork strips and the
seasoning, stir and mix well. Remove to a serving plate.

做法 :

肉絲用醃料醃最少一小時。鑊落油爆香乾蔥茸, 加入肉絲炒熟盛起。
鑊內再下油炒熟露筍, 高麗菜, 冬菇, 蒜茸及木耳絲, 將肉絲回鑊, 再加調味
炒勻便可上碟。