INGREDIENTS
- 1 pkg Searay Frog Legs
- 200 g sweet beans
- 20 g carrots, sliced
- 1 pc ginger sliced
- 1 stk green onion, sectioned
- 1 tsp minced garlic
SEASONING
- ½ tsp salt
- ½ tsp pepper
- 1 tsp soy sauce
- 1 tsp wine
- 1 tsp corn starch
- ¼ tsp pepper
- ¼ tsp sesame oil
SAUCE
- 1 tsp oyster sauce
- 1½ tsp corn starch
- ¼ cup broth
INSTRUCTIONS SERVES 2
- Thaw frog legs, clean and pat dry with paper towel
- Cut into bite size pieces
- Add seasoning and let sit for 30 minutes
- Heat 1 tbsp oil in a wok to stir fry ginger, sweet beans and carrots
- Add half tsp salt, set aside
- Heat 1 tbsp oil in a wok, stir fry garlic and frog legs
- Add a splash of wine and broth, cook covered for 3 minutes
- Return sweet beans and carrots to the wok
- Heat through and add green onions
- Mix corn starch with heated water, then mix into the wok
- When sauce thickens, plate up and serve
材料
- 1 包 海威田雞腿
- 200 克 甜豆
- 20 克 甘荀, 切片
- 1 塊 羌, 切片
- 1 棵 葱, 切段
- 1 茶匙 蒜茸
醃料
- ½ 茶匙 鹽
- ½ 茶匙 糖
- 1 茶匙 生抽
- 1 茶匙 羗汁
- 1 茶匙 酒
- 1 茶匙 粟粉
- ¼ 茶匙 胡椒粉
- ¼ 茶匙 麻油
食譜
- 田雞腿解冰,洗凈,切段
- 加入醃料,醃約30分鐘
- 熱鑊落油1湯匙,爆香羌片,炒甜豆,甘荀,落1/2茶匙鹽,炒勻上碟
- 再熱鑊落油1湯匙,爆香蒜茸,炒田雞腿
- 灒酒,冚蓋煮3分鐘,將甜豆,
- 甘荀回鑊,炒勻
- 加入葱段,埋芡,煮滾
- 上碟供食