家乡焖斋 Vegetarian Mixed

材料：

黄芽白200克、金针菇30克、冬菇6朵、腐竹1片、粉丝10克、蘑菇6粒、姜2片、南乳2砖

调味料：

鸡精粉2茶匙、生抽2汤匙、糖1/2茶匙、盐少许、水1杯、粟粉水适量（勾芡）

做法：

1.黄芽白洗净切成数段，金针菇浸软去除硬蒂再打成结，冬菇浸软切除硬蒂，腐竹、粉丝浸软。

2.烧热2汤匙油爆香姜片及南乳，放入黄芽白、冬菇炒香。

3.加入其余的材料及调味料焖煮稍干，调入粟粉水勾芡即可上碟。

Ingredients:

200g Chinese cabbage, 30g dried Enokitake, 6 pcs mushroom, 1 sheet bean curd skin, 10g glass noodle, 6 pcs champignon, 2 slices ginger, 2 blocks red fermented ben curd

Seasoning:

2 tsp chicken stock granule, 2 tbsp soy sauce, 1/2 tsp sugar, dash of salt, 1 cup water, some starch

Method:

1. Cut Chinese cabbage into blocks; remove the stem of dried Enokitake and then make knots; remove stem of mushroom and soked; soak bean curd skin and glass noodle until softened.
2. Heat 2 tbsp oil in wok, sauté ginger and red fermented bean curd until fragrant, and then add in Chinese cabbage and mushroom.
3. Toss in all other ingredients and seasoning, cook until water reduced, then thicken with starch and dish out.