冬菇素羊粒烩腐竹枝Braised Beancurd Sticks with Mushrooms & Vegetarian Lamb

烧热锅加入姜片、冬菇、素羊粒一起略煎香待用。Heat up a wok, add ginger slices, mushrooms and vegetarian lamb slices and fry until fragrant. Set aside.

锅里加入油1大匙，用小火先炒香调味料，加入白萝卜、马蹄及已煎香材料一起拌煮均匀，加入热水后，转小火烩15分钟。Add 1 tablespoon oil, fry the seasonings over low heat first, add the white radish, water chestnuts and step 1 ingredients then mix well. Add hot water, turn to low heat and simmer for 15 minutes.

加入炸腐竹枝、陈皮丝、花生酱后，再煮约10分钟至汁浓稠，加上红辣椒点缀，趁热享用。Add fried yuba, dried tangerine peel and peanut butter, cook for about 10 minutes until the sauce thickens, garnish with red pepper and serve hot.