山药炒木耳食谱 / Stir-fried Chinese Yam with Wood Ear Mushrooms

Описание: 食材 Ingredients
主料 Main:

山药 1段 (约 200克) / 1 section Chinese yam (about 200g)

泡发木耳 1小把 / 1 small handful soaked wood ear mushrooms

青椒 1个 / 1 green bell pepper

大蒜 3-4瓣 / 3-4 garlic cloves

小米椒 2个 (可选) / 2 small chili peppers (optional)

调味 Seasonings:

食盐 2克 / 2g salt

白糖 少许 / A pinch of sugar

鸡粉/鸡精 1克 / 1g chicken powder

水淀粉 1茶匙 / 1 tsp cornstarch slurry (淀粉:水=1:1)

明油 (或香油) 少许 / A dash of finishing oil (or sesame oil)

植物油 适量 / Vegetable oil, as needed

做法 Instructions
1. 准备食材 Prepare Ingredients:

山药去皮，先切长段，再改刀切成长条，立即放入清水中浸泡，防止氧化变黑。
Peel and cut Chinese yam into long strips. Soak in water immediately to prevent browning.

青椒切成滚刀块。大蒜切片，小米椒切段。木耳洗净备用。
Cut green pepper into chunks. Slice garlic, cut chilies. Rinse wood ear mushrooms.

2. 焯水 Blanch Ingredients:

锅中烧水，水开后加入少许植物油。先放入山药条焯水1分钟，再加入木耳和青椒块，继续焯水30秒。
Boil water with a little oil. Blanch yam for 1 min, then add mushrooms and green pepper for another 30 secs.

所有食材断生后捞出，用清水冲洗降温并沥干水分。
Drain when just cooked, rinse with cold water and drain well.

3. 快炒 Stir-fry:

炒锅烧热倒油，油热后下入蒜片和小米椒，爆炒出香味。
Heat oil in wok. Sauté garlic and chilies until fragrant.

倒入焯好沥干的全部食材，快速翻炒几下。
Add all drained ingredients. Stir-fry quickly.

离火调味： 加入食盐、白糖和鸡粉。
Season off heat: Add salt, sugar, and chicken powder.

放回大火上快速翻炒均匀，使调料融化。
Return to high heat and stir-fry rapidly to blend seasonings.

4. 勾芡出锅 Thicken & Serve:

淋入少许水淀粉，快速翻炒使薄芡均匀包裹食材。
Drizzle in cornstarch slurry, toss quickly for a light glaze.

出锅前淋入少许明油（或香油）提亮色泽，翻匀后即可装盘。
Add a dash of finishing oil for shine, toss, and serve.

烹饪小贴士 Cooking Tips
防止山药氧化： 山药切好后立即泡入清水中，可有效隔绝空气，防止其因酶促褐变而颜色发黑，这是保持菜品卖相的关键。

Prevent Browning: Soak sliced yam immediately in water to prevent enzymatic browning, which is key for an appealing appearance.

焯水加植物油： 在沸水中加入几滴植物油后再焯烫蔬菜，能在食材表面形成一层极薄的油膜，锁住水分和营养素，同时让成菜色泽更油亮。

Blanch with Oil: Adding a few drops of oil to blanching water creates a thin protective layer, locking in moisture and nutrients and giving the dish a glossy finish.

保持脆爽口感： 山药和木耳焯水及炒制时间均不宜过长。焯水后过凉水能迅速停止加热过程，确保成品口感清脆。

Crisp Texture: Do not overcook the yam and mushrooms. Rinsing with cold water after blanching stops the cooking to ensure a crisp bite.