【慈悲素香】鲜菇拌树仔菜〈陈淑娴〉

鲜菇拌树仔菜

皮料：

A）树仔荣叶 200克

B）炸脆腐竹支或腐皮 50克

C)  鲜冬菇 8朶

薑丝 少许

油 1大匙

蚝油 适量

D）鲜冬菇脚（撕幼丝）

1/4 饭碗

生粉 适量

味料：

油 3大匙

盐 1/4茶匙

大头菜碎 1/2大匙

香菇味素 少许

水 1/4杯

勾芡：

粟粉1/2茶匙

水1大匙

做法：

1. 鲜冬菇脚撕开幼丝后沾上干生粉炸脆备用。

2. 烧热油3大匙，加入（A）料树仔菜和（B）料炒匀，加入味料和适量水，煮片刻勾芡上碟。

3. 烧热1大匙油爆香薑丝，加入鲜菇和蚝油，快手兜炒起镬拌入树仔菜边卽成。

Stir fried Shu Zi Cai 

Ingredients:

A. 200g'Shu Zi Chai'

B. 50g Fried Soya Beancurdsticks

C. 8nos Fresh Mushrooms

Small amount of shredded ginger

1 tbsp oil

Desh of vegetarian oyster sauce

D. 1/4 bowl of shredded fresh mushroom stems --

Marinate with pinch of salt and coat the shredded stems with tapioca flour.

Seasoning:

3 tbsp oil

1/4 tbsp salt

1/2 tbsp 'Dai Thau Choy'(preserved raddish)

Dash of mushroom stock gramules

1/4 cup water

1/2 tsp cornflour with 1 tbsp water to thicken gravy.

Method:

1. Coat finely shredded fresh mushroom stems with tapioca flour well. Deep fry in hotoil. Dish out and

drain well. put aside for later use.

2. Heat 3 tbsp oil in wok. add in ingredient A and B. Stir fry till well mix.

3. Add in seasoning, water and thicken with cornflour mixture to form gravy. Then dish out onto serving plate.

4. Heat 1 tbsp oil in wok and stir fry shredded ginger till fragrant. Add in fresh mushrooms and oyster

sauce.