鸳鸯菇焖港式伊面 Braised Yee Mee with Twin Mushroom

Directions

伊面炆得烟韧才算合格，而伊面吸收了汁亦份外惹味。

Step 1

把鸿禧菇和白玉菇去除根部，红萝卜、素火腿切粗条。Remove the stems of both mushroom and cut carrots and mock ham into thick strips.

Step 2

将伊面放入沸水煮至软，捞起沥干水待用。Boil Yee Mee in boiling water and cook until soften, drained and set aside.

Step 3

热锅，放油1汤匙，先放素火腿略煎香，盛起。然后加入鸿禧菇、白玉菇、红萝卜炒香，加入调味料，素火腿和港式伊面拌炒均匀即可，以菜心拌碟享用。Heat 1 tbsp oil in wok, add in mock ham and stir-fry briefly. Add in all mushroom and carrot, stir-fried well. Toss in seasoning, mock ham and Yee Mee, stir-fry evenly, dish out and serve with blanched Sawi.