CHINESE STIR FRY 3. -Mixed Mushroom & Bamboo Shoot. 銀芽什菇炒筍絲 （金 銀滿屋），

Ingredients:-
1 bowl of bean sprouts, 1 bowl of Enokitake mushroom,1 bowl of Shimeji mushroom,
1 bowl of dried Shitake mushroom (soak until tender & slice),
1 bowl of bamboo shoot, 1 bowl of long Broccoli ( cut half & sliced), few pcs Garlic.
The above veg. all sliced & drained.

材料：-
銀芽 1 大碗，金菇 1 碗，鲍菇 1 碗，干冬菇浸軟切絲，，
竹筍 1 個，長身西蘭花 1 扎（切一半，花部留用，莖部切絲）
蒜头數顆切片。
以上所有材料切絲待用。

Method:-
1) Heat oil fry garlic until smell, stir fry all the mushrooms, broccoli & bamboo shoot,
season with oyster sauce, light soy, sugar, pepper, wine & sesame oil, until tasty
and tender.
2) Add in bean sprouts fry until tender and mix well with all ingredients.
Add flour solution to thicken the sauce.
3) Use boiling water add salt and oil to cook the broccoli top part until tender.
Then arrange to put around the dish, and mushroom mixture in centre, dish up.

做法：-
1）下油爆香蒜头，加入什菇，兰花条，筍絲等同炒。下蚝油、生抽、糖、
古月粉, 酒及麻油稠味，炒至各材料入味柔軟。
2）加入芽莱炒均匀至軟, 下生粉水埋芡。
3）用水加鹽及油少許煮西蘭花上半部出水至軟。取出拌邊，中間放什菇料。上桌！丨