【慈悲素香】咸香芽菜松〈陈淑娴〉

咸香芽菜松

材料：

大豆芽菜 250克（切碎）

香菇 3朶（切碎）

马蹄 3粒（切碎） 

素火腿 60克（切碎） 

红萝卜 50克（切碎）

四季豆 50克(切粒) 

薑末 1/2大匙 

味料：

盐 1/4茶匙

香菇味素 1/2茶匙 

生抽 1茶匙

糖 1/2茶匙

胡椒粉、麻油少许 

做法：

1.大豆芽用白镬炒干水份备用。

2.素火腿用少许油炒香备用。3.烧热适量油，爆香薑末、香菇，然后加入所有材料炒香，加入味料，快手兜炒至香，卽可上碟。

Ham With Soya Beansprout

Ingredients:

250g soya beansprout (Tai Tau Nga Choy) 

3 nos mushrooms #

3 nos waterchestnut #

60g vegetarian Ham #

50g carrot #

50g long beans #

—— #cut into small pieces for garnishing 

1/2 tablespoon grated ginger 

Seasoning:

1/4 tsp salt

1/2 tsp mushroom stock granules 

1 tsp soya sauce

1/2 tsp sugar

Dash of pepper and sesame oil to taste

Method:

1. Stir fry diced soya beansprouts in stainless steel wok without oil until dry and fragrant. Dish out.

2. Stir fry vegetarian Ham in little oil in wok and put aside.

3. Heat up 1 tablespoon oil in wok and fry grated ginger till aromatic, then add stirfried diced mushrooms and follow by the rest of ingredients til fragrant.

4. Lastly, add in the seasoning and fry quickly in medium heat til well- mixed. Dish out and serve garnish with fried diced long bean.