做法
- 在研钵中把香茅、高良姜、姜黄、大蒜和红葱头捣成粗酱——炒菜用的kreung不必非常细腻。
- 在炒锅中以最大火加热油。加kreung酱炒90秒,直到厨房弥漫香茅姜黄香气。
- 加入牛肉片,猛烈翻炒90秒至刚变色但中心仍略粉。
- 加长豆和鲜辣椒,翻炒90秒。豆角应保持脆口。
- 加鱼露、蚝油和棕榈糖。猛烈翻炒30秒——酱汁应裹住所有食材并略收干。
- 加青柠叶丝、葱段和泰国罗勒。再翻炒20秒。立即装盘。配蒸茉莉米饭享用;char kreung是配饭菜,不是汤。
Common questions
Can 香茅炒牛肉 be made ahead?
香茅炒牛肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 香茅炒牛肉 spicy?
香茅炒牛肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 香茅炒牛肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 香茅炒牛肉 to make at home?
香茅炒牛肉 is approachable for a home cook with basic stove skills — total time about 28 minutes, no special technique required.
Can 香茅炒牛肉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
香茅炒是高棉日常的炒菜——几乎任何蛋白质都能变成char kreung sach ko(牛)、char kreung sach moan(鸡)或char kreung trey(鱼)。Kreung酱是这道菜不可错认的柬埔寨标志;少了它就成了越南或泰国炒菜。每位高棉厨师都有自己的kreung比例:马德望式偏重姜黄,暹粒式偏重高良姜。这道菜配米饭吃,午餐晚餐皆宜,是柬埔寨工薪家庭餐桌上最常出现的菜之一。
