蒜香醬油紅蘿蔔炒青江菜
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in flat pan, sauté garlic until fragrant, add carrot slices first for longer cooking, then bok choy, season with soy, sugar, dash of vinegar and sesame oil, splash water to steam briefly for tender-crisp texture.
Ingredients
- 紅蘿蔔140 g (≈ 1 根)
- 青江菜140 g (≈ 3 株)
- 橄欖油⅔ 湯匙
- 蒜1 瓣
- 醬油⅔ 湯匙
- 糖¾ 茶匙
- 烏醋⅓ 湯匙
- 香油¾ 茶匙
- 水1⅓ 湯匙
Cookware
- 平底鍋
Steps
- 1將紅蘿蔔切片、蒜拍碎、青江菜切段
- 2平底鍋中火熱橄欖油 20 秒，加入蒜爆香 15 秒
- 3加入紅蘿蔔片炒 45 秒
- 4加入青江菜段、醬油、糖、烏醋、香油、水大火快炒 1 分鐘至斷生
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