[材料]
鲜木耳40克（切小块）、鲜冬菇6朵、红萝卜50克（切花）、素香酥鸡50克（切半）、咸香炸豆腐2块、津白300克（切块）、青辣椒2只（切段）、香茅2支（拍扁切段）
[调味料]
黑胡椒10粒、白胡椒10粒、老姜50克、苹果醋100克、清水1 1/2碗、盐1小匙、麻油1小匙
[做法]
1.把豆腐切成1开4块，黑、白胡椒拍碎待用。
2.烧热1汤匙油，加入老姜、香茅先炒香，加入津白和水一起用小火煮至半干。
3.然后分别加入材料及调味料一起拌炒匀至熟入味即可享用。
Ingredients:
40g Fresh fungus (cut small pieces), 6 pcs fresh mushroom, 50g carrot (cut florets), 50g mock crispy chicken (halved), 2 blocks fried salted tofu, 300g Chinese cabbage (cut small pieces), 2 green chili (cut blocks), 2 stalks serai (bruised)
Seasoning:
10 pips each of black & white pepper ,, 50g old ginger, 100g apple cider, 1 ½ bowl water, 1 tsp salt, 1 tsp sesame oil
Method:
- Cut tofu into quarters, crush both pepper.
- Heat 1 tbsp oil in wok, sauté ginger & seri until fragrant, and then add in Chinese cabbage and water, boil in low heat until gravy reduced to half.
- Toss in other ingredients and seasoning, stir until flavor infused.
