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| Product(s) Used for this Recipe |
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Shanghai Green Veggie With Shimeji(Daily Dish)
上海青江菜和鸿喜菇（家常菜肴) |
| Ingredients |
(A)
packet (300g)*SWANSON 97% Fat Free Clear Chicken Broth
1 packet Shimeji Mushrooms
500ml *SWANSON 97% Fat Free Clear Chicken Broth
1 tsp Cooking Oil
1 tsp TBS Hua Teow Wine
A pinch of salt
(B)For Making Crystal Sauce:
3/4 cup*SWANSON 97% Fat Free Clear Chicken Broth
1 TBS Potato Starch
1 tsp Sugar
tsp-teaspoon , TBS-tablespoon
材料：
(A):
-一包（300克）上海青江菜
-1包鸿喜菇
-500ml*史云生清鸡汤
-1茶匙菜油
-1汤匙蒜蓉
-1汤匙花雕酒
-少许盐
(B)做水晶汁用：
-3/4杯*史云生清鸡汤
-1汤匙马铃薯粉
-1茶匙糖 |
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| Cooking Detail |
| Serving | : | For 5-6 person, as a veggie dish with rice
5人份 , 菜肴配白饭
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| Methods |
1.Cut each bundle of Shanghai Green Veggie to 4 parts,lengthwise. Rinse and drain Veggie.
2.Cut off stems from Shimeji Mushrooms, divide to smaller bundles.Rinse quickly and drain.
3.Bring 500ml *SWANSON 97% Fat Free Clear Chicken Broth to a rapid boil in a non-stick wok.Scald Shanghai Green Veggie in boiling Chicken Broth untill cooked.Remove and arrange on a plate.
4.Heat up 1 tsp Oil in a non-stick work.Add in tsp minced Garlic and Saute untill fragrant.
5.Add in Shimeji Mushrooms to saute for 1 minute.Add in a pinch of Salt and 1 TBS Hua Teow Wine.Toss Shimeji Mushrooms well and dish out.Place Shimeji Mushrooms
beside Shanghai Green Veggie.
6.To make Crystal Sauce:Dilute 3/4 cup *SWANSON 97% Fat Free Clear Chicken Broth with 1 TBS Potato Starch.Heat up in a non-stick wok stirring always.Lastly , add in 1 tsp Sugar.Pour Sauce over Shanghai Green Veggie and Shimeji Mushrooms.Ready to serve.
做法：
1.把每一束青江菜直切4。洗好沥干。
2.把鸿喜菇的切掉，分小束。快手冲水，甩干水。
3.用不黏低把500ml*史云生清鸡汤煮沸，把青江菜放入烫熟取出，排好在盘中。
4.在用不黏低里烧热1茶匙菜油，加入1茶匙蒜蓉炒香。
5.加入鸿喜菇炒1分钟，加入少许盐和1汤匙花雕酒，拌好后取出盛在青江菜旁。
7.做水晶汁，先把3/4杯*史云生清鸡汤和1汤匙马铃薯粉调开，倒入不黏低中烧开，不停搅拌，最后加入1茶匙糖，汁做成。把水晶汁倒在青江菜和鸿喜菇即成。 |
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