双菇烩双花Assorted Vegetables with Mushrooms

【材料】
包菜花1⁄4棵、西兰花1⁄4 棵、蘑菇5至6颗（切片）、新鲜冬菇4朵、虾10只、蒜头4瓣（剁碎）、炸腐皮2块（撕块）、红萝卜1小条、薯粉1⁄2汤匙（+1汤匙清水，勾芡）

【调味料】
蚝油1汤匙、酱油1汤匙、盐1茶匙、糖1茶匙、胡椒粉少许

【做法】
1.包菜花和西兰花切小朵；虾去壳留尾；红萝卜切花。
2.锅子煮沸水放入全部材料汆烫，取出沥干。
3.锅子烧热1汤匙食油，爆香蒜茸，加入虾拌炒至转红色，加入全部川烫过的材料，炒至熟。
4.下调味料拌匀，后勾芡上碟。

【Ingredients】
1⁄4 stalk cauliflower, 1⁄4 stalk broccoli, 5 to 6 nos but-ton mushrooms(sliced), 4 fresh Chinese mushrooms, 10 prawns, 4 cloves garlic(chopped), 2 pieces deep fried bean curd sheets(tear into smaller pieces), 1 carrot, 1⁄2 tbsp tapioca flour (+1 tbsp water for thickening)

【Seasoning】
1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp salt, 1 tsp sugar, a pinch of pepper

【Method】
1.Rinse all Ingredients seperately. Cut cauliflower and broccoli into florets. Remove shells from prawns and retain the tails. Cut carrot into florets.
2.Bring 1⁄2 pot of water to a boil. Scald all Ingredients sep-erately in the boiling water. Remove and drain.
3.Heat up 1 tbsp cooking oil in a wok, saute garlic until fragrant. Add prawns to stri-fry till color changed to red, add in all blanced ingredients, stir fry until cooked.
4.Add seasonings, thicken with starch and dish out.