泰式炒雜菜

材料
史雲生調味雞汁2茶匙
芥蘭(切段)150克
椰菜(切小塊)100克
甘筍(切片) 50克
粟米芯(切段)4-6條
蝦米(略浸)2湯匙
乾蔥(切片)2粒
蒜頭(切片)2瓣
紅辣椒(切圈)½ 隻
pinch of salt
**i skipped dry shrimp and used pretty much just any mixed vegetables.

做法
1燒半鑊水,把各款蔬菜分別汆水至半熟,取出隔淨,備用。
2燒2湯匙油爆香蝦米,乾蔥、蒜頭及紅辣椒,加入所有蔬菜及調味料兜炒均勻,and salt 即成。
 
史雲生小貼士:
蔬菜汆水後要盡量隔淨水份,再以中大火炒至乾身才香口及有風味。

http://www.swansoncooking.com.hk/zh/stir-fried-mixed-vegetables-thai-style/

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