Tofu Pouches with Mushroom and Gai Lan

翠綠素寶

Ingredients 材料：

Tofu pouches, 6-8 pieces   豆包 6-8 片
Fresh shiitake mushrooms (without stem), 10 pieces   鮮冬菇（去蒂） 10 朵
Gai Lan (Chinese Broccoli/Kale), 250g   芥蘭 250 克
Sliced ginger roots, small amount   薑片 少許

Seasoning 調味料：

Light soy sauce, 2 tablespoon   生抽 2 湯匙
Salt, sugar, white pepper powder, small amounts   鹽丶糖丶白胡椒粉 各少許
Water, ½ cup   水 1/2 杯

Cooking Method 做法：

1. Wash Gai Lan, cut into halves, cook in boiling water, rinse under cold water, drain and arrange around the rim of a serving plate.
   芥蘭洗淨切兩段後，用開水燙熟撈起漂涼圍邊排盤。
2. Deep fry the tofu pouches with oil until golden, drain excess oil and cut into pieces. Place them in a large round bowl for later use.
   豆包用油炸至表面呈金黃色後撈起切塊。將豆包塊放在一圓型碗中待用。
3. Put 1 tablespoon of oil in a heated wok, stir-fry ginger roots and fresh shiitake mushrooms, add seasonings and simmer for about 5 minutes.
   鍋熱入油，爆香薑片及鮮冬菇，加入調味料同煨約五分鐘後，收火。
4. Pour sauce onto the tofu in the large round bowl, place mushrooms side up on tofu and steam for 5 minutes. Flip the bowl containing the tofu and mushrooms onto the serving plate.
   將鍋中的汁料淋在圓碗中的豆包塊上，再將鮮冬菇反面排列在碗的最上層，略蒸。將碗中素寶倒扣入盤中即可。