蒜香蠔油鹹蛋金針菇炒

This recipe is AI-generated. Adjust based on your actual situation.

Heat olive oil in pan, sauté garlic, ginger, scallion to release aroma, add enoki and water to steam briefly, fold in chopped salty egg coated with soy and oyster sauce, stir until combined, finish by drizzling sesame oil for a light nutty aroma.

Difficulty
Cooking Time
5 min

Ingredients

  • 鹹蛋30 g (≈ 1 顆)
  • 金針菇100 g (≈ ½ 包)
  • 蒜1 瓣
  • 薑1 片
  • 蔥1 根
  • 醬油⅓ 湯匙
  • 蠔油¼ 湯匙
  • 香油⅓ 茶匙
  • 橄欖油⅓ 湯匙
  • 水2⅔ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將鹹蛋切碎、蒜切末、薑切末、蔥切蔥花、金針菇切段
  2. 2平底鍋中火熱橄欖油 20 秒
  3. 3加入蒜末、薑末、蔥花爆香 15 秒
  4. 4加入金針菇與水，以平底鍋蓋蓋住中小火蒸煮 1 分 30 秒
  5. 5加入鹹蛋碎、醬油、蠔油大火快炒 25 秒至均勻入味
  6. 6淋入香油拌勻起鍋

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