焖港式伊面Braised Hong Kong Style Yee Mee

【材料】
香港式伊面2个（约220克）、鲜冬菇100克、素鲍鱼50克、港式菜心或小白菜100克

【调味料】混合
素鲍鱼汁2汤匙、姜汁1茶匙、生抽1汤匙、Maggi鲜酱汁1茶匙、盐少许、清水1碗、粟米粉1茶匙

【做法】
1.把鲜冬菇去蒂待用；素鲍鱼切片。
2.青菜冲洗干净，先用沸水川烫好待用。
3.烧热油1汤匙，先炒香冬菇，加入调味料煮滚，放入港式伊面，盖上锅盖用小火略焖3分钟，然后加入素鲍鱼片和青菜拌匀即可上碟享用。

【Ingredients】
2 pcs Hong Kong Yee Mee (about 220g), 100g fresh mushroom, 50g mock abalone, 100g Sawi

【Seasoning】combined
2 tbsp vegetarian abalone sauce, 1 tsp ginger juice, 1 tbsp soy sauce, 1 tsp Maggi seasoning sauce, dash of salt, 1 tsp corn flour

【Method】
1.Remove stems of mushroom and cut mock abalone into slices.
2.Wash sawi and blanch in boiling water, set aside.
3.Heat 1 tbsp oil in wok, saute mushroom for awhile, pour in seasoning and bring to boil, and then add in Yee Mee, cover with lid and simmer in low heat for about 3 minutes; add in mock abalone and sawi, dish out to serve.