焖酸辣芥菜(菜尾）
Ingredients
材料
15 dry red chilies
2 thumbs size ginger
3 tbsps. cooking oil
6 pieces asam keping
5 tbsps. vegetarian concentrate stock
4 cups water
15条辣椒干
两拇指大老姜
3汤匙食油
6片亚参片
5汤匙蔬菜浓高汤
4杯水
Preparation
准备材料1. Cut the mustard green’s leaf, rinse, soak in clean water and drain. Cut the whole leaf into 2 sections, the cut the stem into 2 sections as well, separated the stem and green leaf;
2. Remove the chili seeds and soaks in water until softened, drain;
3. Clean the asam keeping, drain;
4. Clean the ginger and slice into pieces.
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1. 把芥菜的叶子切出来，洗净泡在水里，沥干。切成2阔段，再把菜茎切半，菜叶和菜茎分开;
2. 把辣椒种子取出，洗净泡在水里浸泡至软，沥干;
3. 亚参片稍微用水清洗沥干;
4. 姜洗净切片。
Cooking Methods
烹调方法1. Heat cooking oil in a deep pot. Add in sliced ginger and chili; stir fry quickly till fragrant;
2. Add in the stem of the mustard greens, stir fry for 2-3 mins then add thengreen leaf, continue stir fry for 5mins till the vegetables shrink;
3. Pour in water, vegetarian concentrate stock and asam keeping. Turn to high heat till water boils, then reduce to simmer with lid on and cook for an hour.
1. 烧锅热油，加入姜片和辣椒干爆香;
2. 把菜茎加入锅中以中火拌炒2-3 分钟，然后再加入菜叶煮5分钟直到菜收縮即可;
3. 将水，蔬菜浓高汤和亚参片加入，大火煮至水沸后转小火盖上锅盖煮一个钟头即可。
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