Stir Fried Papaya with Fresh Lily Bulbs and Ginkgo
4873
難度
★★★★
材料
做法
Ingredients
|
|
|---|---|
| 1 | Thai ripe sweet baby papaya |
| 113g | Lanzhou fresh lily bulbs |
| 75g | ginkgo |
| 75g | snap peas |
Seasonings
|
| 1/2 tsp | salt |
| 1/4 tsp | sugar |
| 2 tsp | cornstarch slurry |
| enough | sesame oil |
 |
做法 |
|---|---|
| 1 | Half the papaya. Peel and core. Cut on the diagonal. |
| 2 | Tear lily bulbs into petals and rinse. Remove stems from snap peas, rinse, cut on the diagonal. Core ginkgo. |
| 3 | Heat 300g of oil in wok until temperature reaches 85°C, add in snap peas, sieve as soon as colour turns. |
| 4 | Bring 225g of water to a boil, add salt and sugar. Blanch all ingredients, drain. |
| 5 | Heat a bit of oil in wok, add blanched ingredients, then cornstarch slurry. Stir fry over high heat until sauce evaporated. Sprinkle few drops of sesame oil. Dish up. |
貼士
Using Thai papaya is to enhance sweet and delight flavour of the dish. Should not overcook for cuisine which there is fruit ingredient.
