养生杂菜锅 MIXED VEGETABLES GALORE

材料 ：
娃娃菜4棵、红萝卜80克（切花）、红青黄灯笼椒各30克（滚刀切）、黑木耳10克（浸泡切小朵）、蒜
菜15克（只取白色部位，切斜）、万茂牌上等草菇1罐、白色松菇50克、鸡腿菇1个（滚刀切）、麻油1
茶匙、嫩姜4片、青葱1棵（切粒）、清水½杯、夏宫厨用花雕酒适量
调味料 ：
珠江桥牌高级酱青1汤匙、珠江桥牌草菇老抽1茶匙、胡椒粉¼茶匙、白糖1茶匙、麻油1茶匙
勾芡 ：生粉1茶匙+ 1汤匙清水

做法 ：
1 在水龙头下冲洗娃娃菜以去沙，放入加了1茶匙油的滚水里川烫1分钟后盛出，浸泡冷水后滴干，剖
半。（图1-3）
2 将万茂牌上等草菇每粒切半。
3 用滚水把红萝卜、万茂牌上等草菇及所有鲜菇略川烫。（图4）
4 起锅热麻油，把姜和青葱爆香，灒入1茶匙夏宫厨用花雕酒，然后加入川烫材料炒均。（图5-6）
5 倒入调味料和清水煮至滚，加入蒜菜、三色灯笼椒及木耳，炒匀。（图7-8）
6 以生粉水勾芡，再灒入少许夏宫厨用花雕酒提味。
7 把娃娃菜围盘，然后倒入炒料，即刻享用。

INGREDIENTS :
4 small bundles Baby Chinese cabbage, 80g carrot (cut florets),30g red, green & yellow capsicum (cut wedges), 10g black fungus (soaked and teared), 15g white part of leek (sliced) , 1 canned MAKMUR Brand Straw Mushrooms, 50g white shimeiji mushrooms, 1 piece eryngii mushroom (cut wedges), 1 tsp sesame oil, 4 slices young ginger, 1 stalk spring onion (chopped), ½ cup water, A drizzling of SUMMER PALACE
Cooking Hua Tiau Wine
SEASONING :
1 tbsp PEARL RIVER BRIDGE High-grade Light Soy Sauce, 1 tsp PEARL RIVER BRIDGE Mushrooms Flavoured Superior Dark Soy Sauce, ¼ tsp pepper, 1 tsp sugar, 1 tsp sesame oil

THICKENING : 1 tsp corn flour mixed with 1 tbsp water
METHOD :
1 Rinse Baby Chinese cabbage under running tap water to get rid of sand particles. Drain and blanch in boiling water with 1 tsp cooking oil for about 1 minute. soak in cold water, drain and cut into halve. (pic 1-3)
2 Cut MAKMUR Brand Straw Mushrooms into half.
3 Blanch carrot, MAKMUR Brand Straw Mushrooms and eryingii mushrooms briefly. (pic 4)
4 Heat sesame oil in wok. Lightly fragrant ginger and spring onion, drizzle in 1 tsp SUMMER PALACE Cooking Hua Tiau Wine. Add all blanced ingredients, stir to mix. (pic 5-6)
5 Pour in seasoning and water,bring to boil. Add in leek, all capsicums and black fungus, toss briefly. (pic 7-8)
6 Thicken with corn flour mixture. Drizzle in a little SUMMER PALACE Cooking Hua Tiau Wine for extra flavour.
7 Plate up Baby Chinese cabbage in a serving plate and pour in cooked ingredients. Serve at once.