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炒め物（青梗菜の紅油風ソースがけ）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

Qing-geng-cai : 2 strains
塩 : 小さじ1
油 : 適量
お湯 : 約500ml
酒 : 大さじ1
(A) Vinegar : 大さじ3
(A) Soy sauce : 大さじ3
(A) sugar : 大さじ2
ネギ : 30g
ニンニク : 10g
生姜 : 10g
(B) chili oil : 大さじ1
(B) Sesame oil : 大さじ1
(B) roasted sesame : 小さじ1

Time required

25minutes

Procedure

1) prepare the vegetables 00:42
Remove the roots of the bok choy and separate the leaves and stems.
Cut the bok choy stems into 6 equal parts and wash them.
Wash the bok choy leaves and soak them in water (not listed) for 5-10 minutes.
Chop the ginger, garlic and onion.
2) make the sauce 02:48
Put (A) in a container and mix.
Add ginger, garlic, green onion and (B) and mix.
3) Preparing the bok choy stems 04:22
Sprinkle salt on the bok choy stems and rub them in.
4) 加熱する 04:53
フライパンに油を入れて熱する。
青梗菜の茎を入れて強火で炒める。
青梗菜の葉を入れて鍋肌に押しあてて炒める。
お湯と酒を入れて加熱する。
青梗菜に透明感が出たら取り出す。
5) 盛り付ける 06:44
お皿に4の水気を切って盛る。
2をかけて完成。

Point

・If the bok choy stems are small, cut them into quarters.
・By soaking the bok choy leaves in water (not listed) for 5 to 10 minutes, the oxalic acid content is reduced, the taste is improved, and the texture is improved.
・Ginger and garlic that have been grated in a tube can be used.
・The sauce goes well with salads, fried chicken, grilled dumplings, boiled dumplings, meat dishes, and seafood dishes.