蒜香醬油清炒三蔬

Name: 蒜香醬油清炒三蔬
Cook time: 5 min
Total time: 5 min
Ingredients: 西芹 70 g (≈ 1 根); 番茄 70 g (≈ ½ 顆); 娃娃菜 50 g (≈ 1 顆); 蒜 1 瓣; 醬油 ⅓ 湯匙; 糖 ⅓ 茶匙; 橄欖油 ⅓ 湯匙; 蔥 1 根; 米酒 ⅓ 湯匙; 香油 ¾ 茶匙

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

Heat olive oil in flat pan, add sliced garlic and scallion whites to release fragrance, toss in celery, tomato and napa cabbage at staggered times so each vegetable keeps its texture, splash rice wine to lift fond, season with soy and sugar, finish with sesame oil and scallion greens for aroma.

Difficulty

Cooking Time

5 min

Ingredients

西芹70 g (≈ 1 根)
番茄70 g (≈ ½ 顆)
娃娃菜50 g (≈ 1 顆)
蒜1 瓣
醬油⅓ 湯匙
糖⅓ 茶匙
橄欖油⅓ 湯匙
蔥1 根
米酒⅓ 湯匙
香油¾ 茶匙

Cookware

平底鍋

Steps

1將西芹切段、番茄切塊、娃娃菜切大片、蒜切片、蔥切蔥花
2平底鍋中火熱橄欖油 30 秒，放入蒜片、蔥白爆香 15 秒
3加入西芹段炒 30 秒至微軟
4加入番茄塊拌炒 20 秒
5加入娃娃菜片大火快炒 25 秒至斷生
6淋入米酒去鍋底 10 秒，加入醬油、糖拌炒均勻
7淋入香油，撒上蔥花起鍋

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