蛋丝生菜包 Egg Floss in Lettuce Cups

把鸡蛋打散，加入调味料和蘑菇，搅拌均匀。 Lightly beat eggs in a mixing bowl. Add in seasoning. Stir well then add in mushrooms to mix.

在锅内热少许麻油和芥花籽油，爆香姜丝，然后加入虾和红萝卜，炒至虾熟后 加入甘香酱酱料，炒匀盛出。 Heat sesame oil and canola oil in pan.Sauté shredded ginger until fragrant. Add in prawns and carrot.Toss in Gan Xiang Sauce and fry briefly until prawns are done. Dish out

在锅内热少许油，倒入蛋液和蘑菇混合料，然后以勺子的背搅拌蛋液至凝固。 Make sure the pan is slightly oily then pour in eggs and mushroom mixture. Use the back of the spatula to stir till eggs start to set.

把虾和红萝卜混合料回锅，炒均后加入青葱和莞荽茸。盛在生菜杯子里享用。 Return prawns and carrot to the pan. Stir-fry briefly to combine. Add in spring onion and coriander leaves to mix. Dish out and serve on lettuce leaf cups.