杏鲍菇炒意大利面Stir-Fry King Oyster Mushrooms Spaghetti

把牛油和橄榄油一起放入锅里煮，然后放入蒜茸，炒香后加入辣椒干、指天椒、盐及黑胡椒粉炒均。In a pan, melt the butter and olive oil together. Add minced garlic and sauté until fragrant. Then, add the dried red chili, Thai bird's eye chilies, salt, and black pepper. Stir-fry until well combined.

加入意大利面、洋芫荽和少许牛油炒均，跟着下调味料A、红灯笼椒及红萝卜，炒均后盛出。Add the cooked spaghetti, chopped cilantro, and a little more butter. Stir-fry. Next, add Seasoning A, red bell pepper, and blanched carrot. Stir-fry until everything is well mixed, then remove from the pan.

另外把杏鲍菇和海苔、柠檬汁及清水一起煮12~15分钟，然后盛出。In another pot, cook the king oyster mushrooms, crushed seaweed, lemon juice, and water together for 12-15 minutes. Then, remove from the pot.

在干净不黏锅里热1~2汤匙牛油，然后加入法式芥末酱和苹果醋，跟着倒入杏鲍菇料，炒至均匀后盛出，淋在意大利面上，再撒上些许洋芫荽茸即可。In a clean, non-stick pan, heat 1-2 tbsp butter. Add Dijon mustard and apple cider vinegar. Pour in the cooked mushroom mixture and stir-fry until well combined. Transfer the mushroom mixture on top of the spaghetti, then sprinkle with some chopped cilantro.