煎封菇拌雪莲小炒Stir-fried Xue Lian with Drumstick Mushroom

将杏鲍菇用白镬烘至稍干，加入2大匙油炒香，再加调味料A煎至带焦香即成。Sear drumstick mushroom in hot wok until fragrant, then add in 2tbsp oil and stir fry until aromatic , add seasoning A and continue cooking until gravy dries up.

取适量寿面炸成模形备用。Deep fry some noodles to form a mould shape.

烧热2大匙油，爆香菜脯碎和鲜菇，再加入所有配料炒香，加入调味料B炒至汁浓备用。Heat up 2tbsp oil in wok , sauté pickled radish and fresh mushroom until fragrant , toss in all sub-ingredients and then add in seasoning B and cook until gravy thicken.

每个炸好的寿面模形，铺上一小片生菜，放上炒好的雪莲小炒，再放入一片煎封菇上面，即成。Place a sprig of lettuce on top of each noodle mould , and then top with stir-fried ingredients and drumstick mushroom.