香油拌三鲜蔬Carrot Oil Veggie

把小白菜洗净，对半切开，金针菇切去根部。Wash Xiao Bai Chai, halved; remove stems of enokitake mushroom.

煮沸开水，把小白菜、金针菇先烫熟，捞出沥干待用。Boil water to blanch Xiao Bai Chai and enokitake mushroom; drain.

把豆包放入油锅略煎香两面，待凉切粗条。Sear gluten with oil until both sides turns brown; cut into strips after cooling down.

再热锅，加入少许油炒香姜丝，加入金针菇、豆包和调味料拌炒均匀即可上碟。Heat wok again, sauté ginger with some oil until fragrant; add in mushrooms, gluten and seasoning; stir to mix and dish out.

把小白菜围边，金针菇和豆包，放中间，淋上红萝卜香油即可享用。Arrange Xiao Bai Chai around serving plate, place gluten and mushroom in the center; and pour carrot oil over to serve.