材料(2人份):
400克(一袋) 切片年糕(需用水提前泡软)
50克大白菜(切段)
2片香菇
4盎司切片生猪肉
1盎司生抽
少许老抽、生姜末、芝麻油、盐、糖
做法:
炒锅烧热倒油,放入姜末和肉片炒熟。下入白菜、香菇和泡软的年糕翻炒。加生抽、老抽、盐、糖调味,翻炒至熟。起锅装盘,淋上几滴芝麻油。
2 servings
Ingredients:
400g/one bag Dry rice cake slices
50g Napa cabbage
2 pcs Chinese black mushroom
4 oz Shredded pork tenderloin
1 oz Light soya sauce
Dark soya sauce (little), shredded ginger root(little), sesame oil (little), a pinch of salt and sugar
Pre-cooking:
1. Soak the dry rice cake slices in water overnight. Drain them when ready to cook.
2. Chop Napa cabbage in about 2″ long.
Instructions:
Heat the pan in high heat with cooking oil, and then pour in shredded ginger root and pork until cooked. Put in napa cabbage, rice cake slices and Chinese black mushroom. Stir evenly. Add in light and dark soya sauce, salt and sugar. Stir until the rice cake is soft and the napa cabbage is cooked. Serve on a plate and sprinkle with a little bit of sesame oil on top of the rice cake.
Hong’s Kitchen Chinese Restaurant
584 Sackville Drive, Lower Sackville, NS B4C 2S3
(902) 864-2897