鲜虫草拌豌豆苗Fried Fresh CHONG CHAO with Peas

烧热1大匙油，爆香姜丝和鲜蘑菇，加入鲜虫草炒片刻，加入水和调味料，以中火焖至汁浓，加入杞子，勾芡上碟备用。Heat up 1 tbsp oil, sauté ginger and mushroom until fragrant, then toss in fresh Chong Chao, add in ½ bowl of water and seasoning, simmer in medium heat until the gravy is thicken, add in GOUZI and thicken with starch.

烧热油加入姜丝爆香，再加入豌豆苗和少许盐，大火快手兜炒上碟，拌入已焖好的鲜虫草即成。Heat up oil, sauté ginger until fragrant, toss in peas and pinch of salt, stir fry quickly and place on plate, top with fried chong chao.