拌大白 Napa Cabbage Combination

4人份   serves
配菜沙拉   accompaniment salad

一定要學會的沙拉和醬汁118：55道沙拉 ×63道
醬汁（中英對照）    金一鳴 著

豬里肌肉　300公克
大白菜　1/2顆
洋菜絲　1杯
紅辣椒　1支
香菜　少許

醃料︰
醬油　2大匙
水　1大匙
米酒　2小匙
沙拉油　2小匙
太白粉　2小匙
砂糖　2小匙

1. 先將洋菜絲泡在冷開水中1小時以上泡軟，瀝乾水分切成約5公分備用。
2. 里肌肉切片後再切絲，加入醃料拌勻，放於冰箱中冷藏約30分鐘入味；起油鍋，倒入里肌肉絲翻炒，待肉熟變色即可取出備用。
3. 洗淨的大白菜葉切成細絲鋪在盤上，放上洋菜絲、肉絲、辣椒絲、香菜，最後淋上醬汁即可。

1. Soak agar-agar in cold water for over an hour until softened, then drain well and cut into sections about 5cm long.
2. Cut pork tenderloin into slices first, then julienne.  Mix well with the marinade and chill in the refrigerator for about 30 minutes until the flavor is well absorbed.  Heat oil in wok, stir-fry tenderloin rapidly until the color changes, then remove from heat.
3.Rinse the cabbage well and shred finely, then spread evenly over the serving plate.  Top the cabbage with agar-agar sections, tenderloin juliennes, shredded chili pepper and cilantro, then drizzle with the dressing.


|中式烏醋醬汁|

醬油　2大匙
烏醋　4大匙
冷開水　60c.c.
將所有材料拌勻即成。

|Chinese Style Vinegar Dressing|
2T. soy sauce
4T. black vinegar
60c.c. cold water
1t. sesame oil

1T. fructose
Combine all the ingredients until evenly mixed