碧绿莲藕小炒皇Stir-fried Lotus Root with Broccoli

材料A ：
西芹3条、白玉菇20克、莲藕40克、西兰花5小棵、蒜米适量
材料B ：
杏仁片20克
调味料 ：
蚝油1汤匙、糖⅓茶匙、味精½茶匙、鸡精粉½茶匙、花雕酒适量
做法 ：
1 把杏仁片炸至香脆后捞起。（图1）
2 把材料A放入沸水川烫后捞起备用。（图2-4）
3 镬内热少许油，爆香蚝油及蒜米，倒入材料A开始大火炒香。（图5-7）
4 加入其他调味料拌炒均匀。（图8）
5 最后，洒入花雕酒稍炒片刻即可上盘。

INGREDIENTS A :
3 stalks celery, 20g white button mushroom, 40g
lotus root, 5 florets of broccoli, some chopped garlic
INGREDIENTS B :
20g almond flakes
SEASONING :
1 tbsp oyster sauce, ⅓ tsp sugar, ½ tsp MSG, ½ tsp chicken powder, some Chinese cooking wine
METHOD :
1 Deep fry almond flake until crispy, drain. (pic 1)
2 Blanch all ingredients A in boiling water and drain. (pic 2-4)
3 Heat some oil in wok, sauté oyster sauce and garlic until fragrant, toss in all ingredients A fry with high heat. (pic 5-7)
4 Add in seasoning and continue fry well. (pic 8)
5 Drizzle in Chinese wine and dish out.