這道快手又經濟實惠的炒菜充滿風味——嫩滑的豬肉片和爽脆的豆芽在濃郁的蠔油味噌醬汁中完美融合。這是一道絕佳的「下飯菜」：鹹香可口、令人滿足、讓人欲罷不能。
這道簡單的食譜非常適合繁忙的工作日夜晚，食材簡單實惠。非常適合肉食愛好者，尤其是飢腸轆轆的男生或青少年！
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烹飪時間
20 分鐘
評分
分享
Artist
Rinaty
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 7 oz 豬肉片
- 2 cup 綠豆芽（生）
- 2 tbsp. 馬鈴薯澱粉或玉米澱粉
- 1 tbsp. 芝麻油
- A1 tbsp. 清酒 (或不甜白葡萄酒)
- A1/2 tbsp. 醬油
- A鹽和胡椒 (適量)
- B2 tbsp. 清酒
- B1 tbsp. 蠔油
- B1 tbsp. 合わせ味噌 (紅白混合味噌)
- B1 tbsp. 味醂
- B1/2 tbsp. 糖
- B1 tsp. 豆瓣醬 (辣豆瓣醬；可選)
步驟
- 1
將豬肉切成一口大小的塊。放入碗或密封袋中，加入A料（清酒、醬油、鹽和胡椒）。混合後醃製約5分鐘。同時，將B料（清酒、蠔油、味噌、味醂、糖和豆瓣醬）混合製成醬汁。
- 2
將澱粉加入醃好的豬肉袋中，混合均勻至豬肉均勻裹上澱粉。
- 3
在平底鍋中用中火加熱芝麻油。加入豬肉，邊炒邊將肉片分開。
- 4
豬肉熟透後，加入豆芽快速翻炒。
- 5
倒入醬汁（B），翻炒均勻，短暫加熱——只需讓味道融合，不要將醬汁收得太乾。
食譜ID
47
小提示與備注
・ 若想口味清淡，可減少蠔油和味噌的用量。
・ 避免將醬汁煮過頭——收汁過多會變得太鹹。
・ 可根據喜好將豬肉替換為薄切五花肉或雞肉。
・ 豆瓣醬能增添辣味，但不加也同樣美味。
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."