Stir-fried Chinese Broccoli with Black Fungi and Lily Bulb

雲耳百合炒芥蘭

 
Ingredients 材料 :

Chinese broccoli Half bunch 芥蘭 半紮
Fresh lily bulb Half bulb 鮮百合 半粒
Black fungi, soaked 1 bowl 泡好雲耳 1 小碗

Seasoning 調味料 :

Vegetable oil Small amount 菜油 少許
Salt Small amount 鹽 少許
Mushroom powder Small amount 素香菇粉 少許
Sugar Small amount 糖 少許
Starch dissolved in water Small amount 水澱粉 少許
Vegetable broth 1 big bowl 素上湯 1大碗

Cooking Method 做法 :

1. Cut Chinese broccoli into pieces. Remove stalk from lily bulb and separate petals. Soak black fungi, clean and drain.
   切好芥蘭，百合去頭，取出花瓣，雲耳等清洗乾淨備用。
2. In a pot of boiling water, add 2 tablespoons of white sugar. Add Chinese broccoli and cook lightly. Drain and set aside.
   燒開一鍋清水，滾後加入兩大勺白糖，放入芥蘭灼熟，瀝水備用。
3. Pour vegetable broth into pot. Add salt, mushroom seasoning powder and oil until it boils. Then add black fungi, Chinese broccoli and cook until soft. Take out and set aside.
   鍋裡倒如素上湯，鹽，香菇粉和油，滾開後加入雲耳，芥蘭，灼熟後備用。
4. In a frying pan, add oil, stir-fry lily bulb petals, Chinese broccoli and black fungi. When done, put on a plate and serve.
   鍋裡放少許油，放百合，芥蘭，雲耳翻炒出香味後，勾芡即可。