油泡芥蘭頭片
Ingredients
600g kohl-rabi
75g dried sole
1 small stalk Chinese celery a little meat of any kind, sliced
Seasoning
1 1/2 tsp fish sauce
1/2 tsp sugar 1 tsp wine
1 tsp corn flour 4 Tbsp broth
Method
Cut the kohl-rabi into 4 sections, remove the tough and woody parts. Shred the leaves and slice the stem, then soak in salted water and rinse well before using.
Bone the fish, fry until it is fragrant, then chop it finely. Remove the leaves of the celery and finely chop it.
Heat the wok and add a little oil, stir-fry the kohl-rabi stems and the leaves, keep adding broth while stir-frying. When the vegetable is tender, remove.
Heat the wok again to saut~ the celery and the chopped flounder until fragrant. Return the kohl-rabi into the wok and stir well, then add the broth, fish sauce, sugar and wine.
Dissolve some corn flour in water, stir in the solution while frying. Dish up when the sauce thickens up.
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| Ingredients | Heat the wok, add a little oil to stir-fry the vegetables until tender | Stir-fry the celery and the chopped dried sole until fragrant. |
