Recipe – Stewed rice vermicelli with kimchi, mushrooms and pork

[食譜]泡菜香菇肉粒炆米 (2人份)

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材料:
韓式泡菜 100g
本菇 1包
梅頭 100g
米粉 1份

Ingredient: (For 2)
Kimchi                   100g
Mushroom            1 pack (around 100-150g)
Pork chop              100g
Rice vermicelli     200g

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梅頭醃料:
– 鹽        1/2茶匙
– 糖        1茶匙
– 栗粉    1茶匙
– 生抽    2 茶匙
– 油        1茶匙

Seasoning for pork chop:
– Salt                   1/2 teaspoon
– Sugar                1 teaspoon
– Corn Starch     1 teaspoon
– Soy sauce         2 teaspoon
– Oil                      1 teaspoon

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做法:

  1. 將米粉浸水10分鐘,瀝乾備用。
  2. 將本菇根部去除,用清水洗淨,瀝乾備用。
  3. 梅頭肉洗淨,切肉粒,醃5分鐘。
  4. 以少許油起鑊,梅頭肉下鑊,中火炒至半熟。
  5. 加入本菇及米粉一起炒熟。
  6. 加入泡菜快炒,拌勻所有材料。
  7. 蓋鑊蓋收乾便成。

Steps:

  1. Soak the rice vermicelli for 10 minutes and then drain.
  2. Remove the root of the mushrooms and clean it.
  3. Wash the pork and dice it. Season and leave it marinated for 5 minutes.
  4. Pan-fry the pork to medium.
  5. Add the mushrooms and rice vermicelli to pan.
  6. When all the ingredients are all done, add the kimchi and mix all well.
  7. Close the lid for around 1 minute to let the vermicelli absorb the sauce. Then you will have a nice stewed rice vermicelli with kimchi, pork and mushrooms.

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