润丝素香 Braised Fried Beehoon
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材料：
米粉250克、菜脯碎1汤匙、红萝卜60克、鲜香菇6朵、甜竹60克、包菜150克、芫茜少许（切碎）
调味料：
生抽2汤匙、黑酱油2茶匙、胡椒粉1/4茶匙、盐少许、麻油1/2汤匙、清水3/4碗
做法：
1.先把米粉用水浸泡，捞上沥干水份。
2.烧热锅，用少许油将米粉分4次煎香待用。（图1）
3.把甜竹剪成粗丝；香菇洗净；红萝卜去皮；连同包菜全部切成粗丝。
4.烧热油，先把甜竹炸香，盛起待用。
5.镬中留油2汤匙，把菜脯碎炒香，加入香菇、包菜、甜竹、红罗卜及调味料，一起炒均匀，将米粉加入用筷子拨炒匀，盖上锅盖焖约5分钟，即可上碟，洒上芫茜碎享用。（图2-6）
INGREDIENTS:
250g beehoon(rice vermicelli), 1 tbsp chopped pickled radish(Chai Poh), 60g carrot, 6 pcs mushroom, 60g sweet bean curd stick, 150g cabbage, some coriander(chopped)
SEASONING:
2 tbsp soy sauce, 2 tsp dark soy sauce, 1/4 tsp pepper, dash of salt, 1/2 tbsp sesame oil, 3/4 bowl water
METHOD:
1.Soak beehoon until soften, drain.
2.Heat some oil in wok, saut’e beehoon in 4 sections until fragrant. (pic 1)
3.Shred sweet bean curd stick coarsely, wash mushroom, peel carrot and then juliennes all together with cabbage.
4.Deep fry sweet bean curd sticks until fragrant, set aside.
5.Saute pickled radish until fragrant with 2 tbsp oil, toss in mushroom, bean curd sticks, cabbage, carrot and seasoning; then add in beehoon, mixes well and cover with lid, simmer for 5 minutes, dish out and garnish with chopped coriander. (pic 2-6)
