周日家常菜8: 清炒新豇豆， 青椒豆豉雞丁， 花生醬全麥麵條

新豇豆出來了， 怎麽做都好吃。 豇豆一把去筋， 洗淨晾幹， 切小節， 隻用油鹽清炒。

無皮無骨雞大腿肉切丁， 用醬油，鹽， 一小勺菱粉抓勻。小青椒切圓圈， 幹豆豉用熱水浸泡兩分鍾撈出擠幹水備用。 鍋裏兩大勺油燒熱， 下雞丁慢慢炒熟爆幹。 盛小半碗雞丁出來給老二(不辣)。 下青椒豆豉翻勻，炒到青椒變蔫了起鍋裝盤。



老大去田徑team dinner， 回來告訴我Jaya家的 花生醬麵條很好吃。 第二天給Jaya媽發email請教做法(見下)。 我用的是全麥麵條， 順手放了把黃豆芽。 老大說味道不錯。
 

"I finally have my cookbook with me! It's actually a recipe I've made often and generally modify each time a bit, but I thought I'd give you some of the specifics from the book (Jane Brody's Good Food Cookbook.)

 "szechuan" noodles with peanut sauce

          2/3 cup hot water
          2/3 cup smooth all natural peanut butter
          4 tsp soy sauce
          4 tsp rice vinegar
          4 scallions finely chopped
          4 cloves garlic, finely minsed
         1/2 teaspoon hot red pepper flakes

I also add about 1 tsp toasted sesame oil and sometimes chopped yellow pepper. first blend hot water and peanut butter, then add all other ingredients - except some of the scallions and the yellow pepper, which you'll sprinkle on last. I think this is the right amount for about 16 oz of spaghetti.

Enjoy!"