雞湯燴白菜 Stir-Fried Pak Choi with Chicken Broth **字幕CC Eng. Sub**

🟢食材：
白菜 (小棠菜) 500 克
蒜頭、薑 適量
雞湯 (或素上湯) 200 毫升
蠔油 1 茶匙
澱粉 1 茶匙
糖 1/4 茶匙
鹽 適量

🟢做法：
1️⃣ 將白菜洗淨，分開莖和葉。
2️⃣ 在200毫升雞湯中取出50毫升調製芡汁，加入1茶匙蠔油和1茶匙澱粉拌勻備用。
3️⃣ 熱鍋加油，爆香薑末和蒜蓉，加入白菜莖翻炒。
4️⃣ 倒入150毫升雞湯，蓋上鍋蓋煮1分鐘。
5️⃣ 加入白菜葉繼續炒，加入1/4茶匙糖和少許鹽調味。
6️⃣ 加入調好的芡汁勾芡，炒勻後即可上碟。

🟢Ingredients:
Pak Choi (Shanghai cabbage) - 500g
Garlic and ginger - as needed
Chicken broth(or vegetable broth) - 200ml
Oyster sauce - 1 tsp
Cornstarch - 1 tsp
Sugar - 1/4 tsp
Salt - as needed

🟢Cooking Directions:
1️⃣ Wash the Pak Choi and separate the stems from the leaves.
2️⃣ Mix 50ml of chicken broth with oyster sauce and cornstarch to make a slurry.
3️⃣ Heat a wok with oil, sauté garlic and ginger until fragrant, then add the Pak Choi stems and stir-fry.
4️⃣ Pour in 150ml of chicken broth, cover with a lid and cook for 1 minute.
5️⃣ Add the Pak Choi leaves and continue stir-frying, then season with 1/4 tsp of sugar and salt.
6️⃣ Pour in the slurry, stir until thickened, and serve.

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