【外傭好煮意】蔥爆牛仔骨煲Stir-Fried Short Ribs with Leeks

1. 牛仔骨吸乾水份，切件。

2. 京蔥斜切片，紅尖椒斜切段，洋蔥切大件。

3. 取一小鍋，下1湯匙油燒熱至出煙，下牛仔骨煎香兩面至金黃，盛起。

4. 原鍋中爆香洋蔥、京蔥及紅尖椒，牛仔骨回鍋炒勻，灒紹興酒，下薑汁。

5. 轉中火，把已拌勻的醬汁下鍋炒勻即可。

1. Pat short ribs dry with kitchen paper. Cut ribs into pieces.

2. Diagonally cut the leek into slices and chili pepper into chunks. Cut onion into wedges.

3. Heat a tablespoon of oil in a pan. When it smokes, sear short ribs on both sides until golden brown. Remove ribs from pan and set aside.

4. Cook the onion, leek and chili pepper in the same pan over high heat, stir until fragrant. Add back short ribs and stir well. Sprinkle Shaoxing wine along the pan edge and stir in ginger juice.

5. Turn to medium heat and stir in sauce mixture to serve.

小貼士

1. 牛仔骨不要煎太久，以免因烹調過久太熟變硬。

2. 此食譜先煎後爆炒，所以使用黑裡小鍋較佳，它適合中大火爆炒。

1. Do not overcook the short ribs, or the meat will turn tough.

2. The recipe requires pan frying first then stir frying over high heat, so it’s better to use a pan with black interior, which is suitable for high heat cooking.

食譜出處：

《外傭入廚手記：嚐在家吃》

作者：維維媽

出版社：香港青馬文化事業出版有限公司

感謝香港青馬文化事業出版有限公司授權提供食譜。