菇菌腊味小炒 Stir-fried Waxed Meat with Fungus

【材料】
腊肠1对、肝肠1条、杏鲍菇100克（切片）、灵芝菇
80克（切除根部）、鲜香菇80克、甜豆80克（撕除
老筋）、菜胆100克、蒜茸1汤匙、姜2片
【调味料】
蚝油1汤匙、生抽1汤匙、麻油1茶匙、糖1⁄4茶匙、绍
兴酒1汤匙
【做法】
1. 腊肠及肝肠蒸熟切片备用。（图1）
2. 菜胆川烫熟围碟边。（图2）
3. 将甜豆和所有菇类川烫滚水后，沥干备用。（图
3-4）
4. 镬中热少许油，爆香蒜茸、姜片，下腊肠及肝肠
炒香。（图5）
5. 加入川烫过的材料拌炒，然后调入味料炒匀即可
盛入菜胆边。（图6）

【Ingredients】
1 pair Chinese sausages, 1 liver sausage (steamed and
cut slices), 100g drumstick mushroom (sliced), 80g each of
Ling Zhi mushroom (remove stems), fresh mushroom and
sweet peas (remove strings of pod), 100g Brussels sprout,
1 tbsp chopped garlic, 2 slices ginger
【Seasoning】
1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sesame oil, 1⁄4
tsp sugar, 1 tbsp Chinese cooking wine
【Method】
1. Steam sausages and cut into slices. (pic 1)
2. Blanch brussels sprout until cooked and arrange around
serving plate. (pic 2)
3. Blanch sweet peas and all fungus and in boiling water
and drain. (pic 3-4)
4. Heat some oil in wok, sauté garlic and ginger until fragrant;
toss in sausages and stir-fry until aromatic. (pic 5)
5. Toss in all blanched ingredients and seasoning, dish out
in plate that surround by Brussels sprouts. (pic 6)