XO醬乾煸羊柳條
初夏天氣漸趨悶熱，胃口不佳時，
不妨來一道惹味小炒，增進食慾。
今次請來明閣大廚陳漢章師傅，
為大家示範撚手粵式小炒，
製法簡單，色香味俱全，
是一道醒胃美饌。
羊肉泡油 助吸醬汁
港式粵菜中，小炒佔了很重要的一環，上至高級館子，下至小店，都缺少不了小炒菜式，全因其製法簡單，由食材到醬汁都可隨意配搭，炮製成層出不窮的菜餚。明閣陳師傅今次選用了羊柳、四季豆、甜椒及西芹等材料，首先將食材切成大小相若的長度，然後把羊柳條及四季豆泡油，謹記羊柳以中火泡油一分鐘即可，時間過長，會令羊肉水分流失，肉質變硬。四季豆以滾油下鑊，炸至表面呈現小泡，即可撈起。然後將羊柳及四季豆汆水及瀝乾，除去多餘油分，炒起來便不覺油膩。 羊肉味濃，宜配香濃醬汁。陳師傅將蒜蓉、薑絲及XO醬炒香，再加入羊柳等食材炒勻，最後加調味料及芡汁，即可上桌。這菜香中帶辣，如想以醬汁佐飯，可酌量加入上湯埋芡，更添滋味。
陳漢章師傅
陳漢章師傅現任朗豪酒店米芝蓮中菜廳明閣大廚，擁有十多年的入廚經驗，擅長炮製粵式美食。
XO醬乾煸羊柳條Dry Saute Lamb Fillet with XO Sauce
| 材料 | Ingredients |
| 羊柳 100克 | Snap beans 5 |
| 四季豆 5條 | Shallot 1 |
| 黃甜椒 半個 | Yellow sweet pepper half |
| 紅甜椒 半個 | Red sweet pepper half |
| 西芹 兩條 | Celery 2 |
| XO醬 1湯匙 | XO sauce 1 tbsp |
| 蒜蓉 適量 | Minced garlic some |
| 薑絲 適量 | Shredded ginger some |
| 油 適量 | Oil some |
| 調味料 | Seasoning |
| 糖 1/3茶匙 | Sugar 1/3 tsp |
| 蠔油 1/3茶匙 | Oyster sauce 1/3 tsp |
| 老抽 適量 | Dark soy sauce some |
| 生粉水 適量 | Cornstarch water some |
製法
1.把四季豆切段。
Cut the snap beans into sections.
Cut the snap beans into sections.
2.將黃甜椒切條。
Cut the yellow sweet pepper into strips.
Cut the yellow sweet pepper into strips.
3.紅甜椒切條，西芹切段。
Cut the red sweet pepper into strips. Cut the celery into sections.
Cut the red sweet pepper into strips. Cut the celery into sections.
4.羊柳切條。
Cut the lamb fillet into strips.
Cut the lamb fillet into strips.
5.鑊中燒熱油，放入羊柳泡油一分鐘，盛起。
Heat oil in wok. Add the lamb fillet and fry for 1 minute. Remove.
Heat oil in wok. Add the lamb fillet and fry for 1 minute. Remove.
6.原鑊放入四季豆，以猛火略炸。
Add the snap beans and fry over high heat for a while in the same wok.
Add the snap beans and fry over high heat for a while in the same wok.
7.羊柳及四季豆汆水一分鐘，瀝乾備用。
Blanch the lamb fillet and snap beans for 1 minute, drain well and set aside.
Blanch the lamb fillet and snap beans for 1 minute, drain well and set aside.
8.燒熱油鑊，將蒜蓉、薑絲及XO醬爆香。
Heat oil in wok. Saute the minced garlic, ginger and XO sauce until fragrant.
Heat oil in wok. Saute the minced garlic, ginger and XO sauce until fragrant.
9.加入西芹、黃甜椒、紅甜椒、羊柳及四季豆炒勻。
Add the celery, yellow sweet pepper, red sweet pepper, lamb fillet and snap beans, toss them well.
Add the celery, yellow sweet pepper, red sweet pepper, lamb fillet and snap beans, toss them well.
10.以糖、蠔油及老抽調味，加入生粉水煮滾至收汁，即成。
Season with sugar, oyster sauce and dark soy sauce. Add the cornstarch water and bring to a boil until the sauce is thick. Serve.
Season with sugar, oyster sauce and dark soy sauce. Add the cornstarch water and bring to a boil until the sauce is thick. Serve.
小貼士Tips
．把羊柳及四季豆油炸，能令其更易於吸收醬汁。
．Frying the lamb fillet and snap beans can make them absorb the sauce easily.
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