菌菇虾仁玉子豆腐 STIR-FRY SHRIMP WITH TOFU AND MUSHROOM

材料
白玉菇、金针菇、鸿喜菇、
鲜香菇、杏鲍菇各50克、
玉子豆腐2至3条、
萝卜1/4条（切粒）、
甜豆3条（切小片）、
虾仁100克（ 撒点胡椒粉去腥）、
水适量、
玉米粉1茶匙（勾芡）、
蒜米1粒、
盐适量调味
做法
1．玉子豆腐煎至两面金黄。盛起待用。（图1）
2．锅内放入食油，蒜米炒香。
3．放入萝卜粒、甜豆翻炒。（图2）
4．加入所有菌菇类，继续翻炒。（图3）
5．放入虾仁，倒入适量水分焖煮。（图4）
6．放入煎好的玉子豆腐，勾芡,和放入适量
的盐调味后即可熄火上菜。（图5-6）

Ingredients
50g for each of Hoshimeiji Mushrooms,
shimeiji Brown, Shitake mushroom,
Enoki Mushroom and Eryngii Mushroom,
2-3 pcs Japanese tofu,
¼ carrot (dice),
3 snow peas (slice),
100g prawns (add some pepper to remove fishy smell),
Some water, some corn flour for starching,
dash of chopped garlic
Method
1. Deep fried Japanese tofu till both side golden brown,
set aside. (Pic 1)
2. Heat some oil in wok, sauté galic till fragrant.
3. Toss in carrot and snow peas, stir fry well. (Pic 2)
4. Add in all mushroom, continue stir till well combine.
(Pic 3)
5. Add in prawns and water, simmer and bring to
boil. (Pic 4)
6. Add in tofu, season with some salt, thicken with
corn starch, done. (Pic 5-6)