【材料】
人月牌鲍笋1罐、人月牌小鲍1罐、人月牌清鸡汤½杯、鲜香菇80克、蒜头15粒（炸香）、柳松菇30克（去除根部）、西兰花1棵
（切小朵）
【调味料】
A：蚝油½汤匙、生抽½汤匙、糖½茶匙
B：人月牌鲍鱼酱1汤匙、糖¼茶匙、少许盐
【做法】
1. 鲜香菇及柳松菇以沸水川烫过，备用。
2. 热油1汤匙，加入香菇和柳松菇拌炒，注入人月牌清鸡汤及调味料A煮至滚，盛出备用。（图1-2）
3. 镬内倒入调味料B，加入人月牌鲍笋及人月牌小鲍焖煮1分钟。（图3）
4. 加入炸蒜瓣、香菇及柳松菇回锅翻炒均匀，勾芡后，便可盛起享用。（图4-5）
【Ingredients】
1 can New Moon Sea Asparagus, 1 can New Moon Limpets, ½ cup New Moon Chicken Broth, 80g fresh
shiitake mushroom, 15 pips garlic (deep fried), 30g Shimeiji mushroom (remove stems), 1 stalk broccoli (cut florets)
【Seasoning】
A：½ tbsp oyster sauce, ½ tbsp soy sauce, ½ tsp sugar
B：1 tbsp New Moon Abalone Sauce, ¼ tsp sugar, dash of salt
【Method】
1. Blanch both fresh mushroom in boiling water and drain.
2. Heat 1 tbsp oil in wok, sauté mushrooms together with seasoning A until fragrant, toss in both and bring to boil,
dish out. (pic 1-2)
3. Pour seasoning B into same wok and add in New Moon Sea Asparagus and New Moon Limpets to simmer for 1 minute. (pic 3)
4. Add in fried garlic and mushrooms, stir-fry to mix, thicken with starch and dish out. (pic 4-5)
