锦绣前程（菜花萝卜肉碎）Fried Cauliflwer with Pork and Carrot

【材料】
花椰菜（菜花）1⁄4棵、肉碎1碗（饭碗）、红萝卜1条（小）、食油2汤匙、蒜茸1汤匙、香菇3朵、芫荽1棵、薯粉1⁄2汤匙（加1汤匙水勾芡）

【调味料】
盐少许

【做法】
1.花椰菜洗净切小朵；红萝卜削皮切片；冬菇浸水至软，切块；芫荽切段备用。
2.肉碎预先下锅略炒至熟，以少许盐和蚝油调味。备用。
3.热锅，下油烧热，爆香蒜茸，下香菇炒匀。（图1-2）
4.加入菜花、红萝卜和肉碎拌炒至软，加入1杯清水煮至滚及材料转熟后，加入芫荽段。（图3-4）
5.以少许盐调味，然后勾芡后盛出。（图5-6）

【Ingredients】
1⁄4 stalk cauliflower, 1 rice-bowl miced pork, 1 carrot (small), 2 tbsp cooking oil, 1 tbsp chopped garlic, 3 nos Chinese mushrooms, 1 sprig corriander, 1⁄2 tbsp corn starch(+1 tbsp water for thickening)

【Seasoning】
a pinch of salt

【Method】
1. Rinse cauliflower and cut into florets; peel carrot and slices; soak Chinese mushrooms until soft and cut into pieces; cut corriander into sections.
2.Stir-fry minced pork with some salt and oyster sauce in advance. Remove and set aside.
3.Heat up a wok with cooking oil, saute chopped garlic until fragrant, add in Chinese mushrooms fry well. (pic 1-2)
4.Add in cauliflower, carrot and minced pork, stir-fry until well mixed. Pour in 1 cup of water and bring to boil till ingredients are cooked, toss in corriander leaves. (pic 3-4)
5.Seasons with a pinch of salt, thicken and dish out. (pic 5-6)