炒粿条 Char Kway Teow

材料:

- 粿條 1公斤 (32安士)

- 蒜茸 4大匙

- 豆芽 18 安士

- 菜心 6 安士

- 臘腸 (切細片) 2條

- 中蝦 (煮熟, 去殼) 12只

- 雞蛋 (攪拌成蛋液) 5粒

- 魚露 4大匙

- 甜黑醬油 5 - 6大匙

- 參巴辣椒醬 3大匙

- 海鮮上湯 180毫升(6 安士)

- 蘇東 (煮熟, 切園形 - 1/2 公分厚) 300克

- 菜油或豬油 8 安士

做法:

1. 燒熱大油鍋後倒入3/4油或豬油，把火候稍為調小，將蒜茸爆香/炒至呈金黃色。

2. 倒入粿條，豆芽和菜心，炒勻大約兩分鐘後推至一旁。

3. 在鍋的中央把剩下的油或豬油倒入燒熱後加入蛋液，然后與粿條一起炒。

4. 接著加入參巴辣椒醬與粿條，蛋汁一起炒均勻再加入魚露和甜黑醬油將材料一起炒勻大約一、兩分鐘。

5. 最後倒入臘腸、蝦肉、熟蘇東和海鮮上湯炒。趁熱上桌。

Ingredients

- 1 kg (32 oz) kway teow (fresh flat rice noodles)

- 4 tbsp chopped garlic

- 18 oz bean sprouts

- 6 oz Chinese mustard greens (chye sim)

- 2 Chinese sausages, thinly sliced

- 12 medium sized prawns, cooked and peeled

- 5 eggs, beaten4 tbsp fish sauce

- 5 - 6 tbsp sweet dark soya sauce

- 3 tbsp sambal chilli paste (or Sambal Oelek)

- 180 ml (6 oz) seafood stock

- 300 g cooked squid sliced into 1/2 cm rings

- 8 oz cup vegetable oil or lard

Method

1. Heat a large wok until very hot.

2. Add 3/4 of the oil or lard, lower the heat slightly and fry garlic until fragrant and golden brown.

3. Add kway teow, bean sprouts and chye sim and fry, stirring constantly for about two minutes. 4. Push the ingredients to the side of the wok, forming a well in the centre.

5. Add the rest of the oil or lard and heat it.

6. Add the beaten egg and fry it together with the noodles.

7. Add the sambal chilli and stir the noodles until the eggs and sambal chilli are mixed into the noodles. Add the fish sauce and sweet dark soya sauce and fry all ingredients together for another one to two minutes before adding the Chinese sausages, cooked prawns, cooked squid, and seafood stock.

8. Toss to combine. Serve hot.