双菇芥兰花 Braised Broccoli with Mushroom

材料
A:西兰花200克
A:200g broccoli

B:鲜香菇6粒 、白灵菇1粒（切片）、红罗卜8片
B:6 pcs fresh mushroom, 1 Bai Ling mushroom (sliced), 8 slices carrot

调味料
素蠔油1茶匙、调味素1茶匙、糖1⁄2茶匙、盐1⁄4茶匙、酱油1⁄2茶匙、麻油1⁄2茶匙
1tsp vegetarian oyster sauce, 1tsp vegetarian stock granule, 1⁄2 tsp sugar, 1⁄4 tsp salt, 1⁄2 tsp soy sauce, 1⁄2 tsp sesame oil

勾芡
粟粉水适量
some corn starch

做法
1.把西兰花放入沸水中川烫好捞起滴干水，围盘备用。（图1-2）
1.Blanch broccoli in boiling water, drain and arrange on serving plate.(pic 1-2)

2.把所有材料B放入沸水中川烫好捞起备用。（图3）
2.Blanch all ingredients B and drain.(pic 3)

3.锅内热少许油，倒入川烫过的香菇、白灵菇片及红罗卜炒香，加入3⁄4碗水煮至滚。（图3）
3.Heat some oil in wok, sautéblanced ingredients B until fragrant, and then add in 3⁄4 bowl water.(pic 4)

4.倒入调味料焖煮3分钟，再用少许生粉水勾芡即可。（图5）
4.Add in seasoning and simmer for 3 minutes; and then thicken with starch.(pic 5)

5.盛入排好西兰花的碟子，趁热享用。（图6）
5.Pour the dish over the brocolli.(pic 6)

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