材料

去叶芥兰梗200克
食油1大匙
红洋葱1个,切成薄片
蒜1瓣,剁碎
油葱酥1小匙, 点缀使用

调味料

鼎泰丰干贝XO酱1大匙
盐¼小匙
花雕酒1小匙
糖3/4小匙
生粉1/8小匙
高汤1大匙

做法

  1. 将芥兰梗切成3.5厘米的小段。
  2. 在芥兰两端切上十字花刀,深度约为1.5厘米。用清水浸泡1小时至花刀打开,沥干待用。
  3. 炒锅中加热食油,放入芥兰拌炒15秒。
  4. 把芥兰捞起来,倒出炒锅里的油。
  5. 在炒锅里放入红葱丝煸炒至颜色发黄。加入蒜末炒香,约1分钟。
  6. 放入芥兰翻炒,加入盐,花雕酒和糖。
  7. 在室温下的高汤中加入生粉勾芡。
  8. 待芡汁浓稠后,加入鼎泰丰干贝XO酱,翻炒均匀即可出锅.
  9. 装盘后,加入油葱酥提味。趁热享用。

烹饪小贴士:确保芥兰沥干水份后才过油,过油后,一定要将多余的油沥干才继续拌炒。

Stir-fried Kai Lan with Premium XO Sauce

Ingredients

200g kai lan stems
1 tbsp cooking oil
1 small red onion, finely sliced
1 clove garlic, minced
1 tsp fried shallots, for garnishing

Seasoning

1 tbsp Din Tai Fung Premium XO Sauce
¼ tsp salt
1 tsp Shaoxing wine
3/4 tsp sugar
1/8 tsp potato starch
1 tbsp superior chicken broth

Method

  1. Cut kai lan stems into 3.5cm pieces.
  2. Score both ends of kai lan sections with an ‘X’, about 1.5cm deep, and soak in water for 1hr until the ends open up. Drain and set aside.
  3. Heat frying pan and add cooking oil. Then add kai lan and stir-fry for 15sec.
  4. Set kai lan aside and drain frying pan of oil.
  5. Add red onions into pan and fry till golden-brown. Add in garlic and continue to stir-fry for 1min until fragrant.
  6. Return kai lan to frying pan. Add salt, Shaoxing wine and sugar.
  7. Add chicken broth to starch at room temperature and stir briskly to dissolve.
  8. Pour mixture and Din Tai Fung Premium XO Sauce into pan and mix well.
  9. Add shallots over the dish after plating. Serve hot.

Chef’s Tips: Drain water thoroughly from kai lan before stir-frying in oil. As kai lan stems do not absorb a lot of oil, excess oil should be drained after stir-frying.

text: 若昕 photos + recipes: Din Tai Fung