妈妈拿手鱿鱼炒 Mom’s Favoured Yew Hu

材料
300克猪肉丝、200克小虾、沙葛½粒
腌料
1小匙糖、½小匙胡椒粉、½小匙盐、1小匙鸡精粉、1大匙蚝油
配料
4大匙油、2大匙蒜蓉、2大匙葱头仔碎、5朵冬菇（泡水，切丝）、1kg沙葛（去皮，切丝）、300克包菜丝、1条红罗卜（去
皮，切丝）、60克鱿鱼丝（泡水）
调味料
3大匙生抽、2大匙蚝油、1大匙麻油、1小匙盐、3小匙糖、100克水
腌料
炸小金杯、生菜、黄瓜切丝、蛋丝、薄饼皮、炸葱片、辣椒酱和海鲜酱
做法
1 将沙葛切丝备用。（图1）
2 猪肉丝和虾加入腌料拌匀，腌制2小时。
2 烧热4大匙油，爆香蒜蓉和葱头仔碎，加入肉丝、虾、冬菇丝及沙葛丝炒熟。（图2-4）
3 再加入其余配料和调味料，加盖，以小火烹煮大约12分钟即可，待冷享用。（图5）

INGREDIENTS
300g shredded pork, 200g shrimp, ½ sengkuang
CONDIMENTS
1 tsp sugar, ½ tsp pepper, ½ tsp salt, 1 tsp chicken
powder, 1 tbsp oyster sauce
SUB-INGREDIENTS
4 tbsp cooking oil, 2 tbsp chopped garlic, 2 tbsp chopped shallot, 5 pcs Chinese mushroom (soaked
and juliennes), 1kg Sengkuang (peel and juliennes),300g shredded cabbage, 1 carrot (peel and juliennes),
60g juliennes dried squid ( soaked)
SEASONING
3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp salt, 3 tsp sugar, 100g water
GARNISHING
Fried paittie cups, lettuce, shredded cucumber, egg omelette, Popiah skin, fried shallot flakes, chilli sauce
and Hoisin sauce
METHOD
1 Peel sengkuang and shredded.(pic 1)
2 Marinate pork meat and shrimp with condiments for 2 hours.
2 Heat 4 tbsp oil in wok, sauté garlic and shallot until fragrant; toss in meat, shrimp and Chinese
mushroom, stir-fry until cooked. (pic 2-4)
3 Toss in all other sub-ingredients and seasoning, cover with lid and simmer in low heat for about 12 minutes. Open the lid, stir to mix and serve after
cooling down. (pic 5)