薑醬炒黃瓜
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in flat pan, sauté sliced ginger and garlic first to release aroma, add cucumber slices at right timing for crisp-tender texture, season with soy sauce, oyster sauce and splash of rice wine near end to glaze evenly; finish with scallion for freshness.
Ingredients
- 大黃瓜140 g (≈ ¼ 條)
- 橄欖油⅔ 湯匙
- 薑1 片
- 醬油½ 湯匙
- 米酒⅓ 湯匙
- 蒜1 瓣
- 蔥1 根
- 蠔油½ 湯匙
Cookware
- 平底鍋
Steps
- 1將大黃瓜切片、薑切片、蒜拍碎、蔥切蔥花
- 2平底鍋中火熱橄欖油 20 秒，加入薑、蒜爆香 15 秒
- 3加入大黃瓜片大火快炒 40 秒至斷生
- 4加入醬油、蠔油、米酒拌炒 25 秒至均勻上色
- 5加入蔥花拌勻起鍋
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