想要泰式炒通菜的食譜

泰式炒通菜根本很簡單,材料如下:
1. 通菜六至八兩(白骨即是水通菜或者是青骨即是旱通菜),
2. 叁芭辣醬1湯匙(可以自製或可以到九龍城啟德道昌泰超市有售),
3. 蒜茸半茶匙,
4. 蝦米2湯匙(用水泡軟,可有可冇),
5. 辣椒碎(可有可冇),

做法:
1. 用油起鑊,加入蒜茸,蝦米和叁芭辣醬炒香,
2. 放入通菜一起炒熟便成.

註意:青骨通菜炒菜時,需要放多一點油,白骨通菜炒熟菜時會出很多水.

Since most recipes are very similar, I am going to tell how to heat the wok properly, that is to heat the wok over low heat until it almost smoke, pour oil in (must be sufficient amount of oil, stir fly vegi with small amount of oil just wouldn't work), put spices in & stir for a while, turn up the heat before add all vegi, stir fry until soft, add fish sauce etc. Suggest to use the stainless steal cook ware with layers of metal at bottom, the heat will be even & temperature can be kept through out cooking.

泰式炒通菜

泰式炒通菜
材料：（2-3人份量）

青通菜6、蒜茸一湯匙、大紅椒半隻切片

調味料：

泰國豆醬1湯匙、魚露半湯匙、糖少許、酒少許

製法：

1. 落油2湯匙燒熱鑊，爆香蒜茸。

2. 將材料倒入略炒，再加入調味料再炒片刻即成，約十五分鐘。

貼士：

1. 通菜不可炒太耐，火要猛，手要快