1 bowl Oyster Mushrooms (sliced)
1 bowl Shitake Mushrooms (sliced)
1 bowl Shimeji Mushrooms (sliced)
1 bowl Bamboo Shoot ( sliced)
2 Bean milk sticks (soak until tender, squeeze & section)
1 bran gluttens 100g (sliced & cooked in oyster sauce for a while)
Some black moss (soak in water until soft and drain)
2 Conpoys (soak until tender)
1/2 Chinese cabbage ( section)
1 See melon (skin & section)
1/2 carrot (slice & cut flower pattern)
Few pcs Ginger.
材料：-
蠔菇 1 碗 （切片), 冬菇 1 碗 （切片), 鮑菇 1 碗 (切片),
竹筍 1 碗 （切片), 枝竹 2 條（浸軟揸干切段）
素雞 1 塊（ 切片，用蠔油煮入味）
發菜少許（浸軟瀝干), 瑤柱 2 粒（浸軟瀝干）
津白 1/2 個（切段), 絲瓜 1 個（刮去硬皮，切段）
甘筍 1/2 個（切片，吸出花型), 羌數片，杞子十粒。
Method : -
1) Heat 2 tbsp. oil sauté ginger slices, put in all kinds of ingredients, stir fry
for a while.
2) Add seasonings:-
2 tbsp Oyster sauce, 1/2 tbsp dark soy, 1 1/2 tsp sugar, 1/4 tsp salt,
1/2 cup water, pinch of pepper and sesame oil, stir fry until sauce all
absorbed, add in some corn flour solution to thicken. Dish up & serve!
做法：-
1）用二湯匙油爆香羌片，依次加入所有材料，兜炒片刻。
2）加入稠味：
蚝油 2 湯匙，老抽 1/2 湯匙，糖 1 1/2 茶匙，塩 1/4 茶匙，水 1/2 杯，
胡椒粉及麻油少許，兜炒至汁料吸收，灑下杞子，用粟粉水埋芡。上桌！
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