MIXED VEGETABLES

锦绣素菜

INGREDIENTS A

• 5 dried chinese mushrooms
• 5g dried sbow fungus
• 5g dries cloud ear fungus
• 55g local lotus root
• 60g carrot
• 60g chinese yam
• 2 slices ginger

材料A

• 5 朵 干冬菇
• 5 克 干雪耳
• 5 克 干云耳
• 55克 本地莲藕
• 60克 红萝卜
• 60克 山药
• 2 片 姜

INGREDIENTS B

• 120g cauliflower
• 120g broccoli
• 80g baby corns
• 60g sugar snap peas/snow peas
• 70g asparagus
• 80g fresh ginkgo nuts

材料B

• 120 克 包菜花
• 120 克 西兰花
• 80 克 玉米笋
• 60 克 甜豆/荷兰豆
• 70 克 芦笋
• 80 克 新鲜白果

CORN FLOUR SOLUTION (MIXED WELL)

• 1 tsp corn flour
• 4 tbsp water

芡汁（拌匀）

• 1 茶匙 玉米粉
• 4 汤匙 清水

SEASONINGS

• 1 ½ tbsp vegetarian oyster sauce
• 1 tbsp light soy sauce
• 10g mushroom seasoning powder

调味料

• 1½ 汤匙 斋蚝油
• 1 汤匙 生抽
• 10克 香菇精

PREPARATION

• Soak dried Chinese mushrooms, snow fungus, and cloud ear fungus in water separately until soft, then trim the hard stems. Tear snow and cloud ear fungus into small pieces ; peel lotus root and cut into slices ; peel a carrot and Chinese Yam, then cut into strips ; peel asparagus and cut into slanted sections.
• Rinse cauliflower and broccoli, then cut into florets; peel baby corns; devein sugar snap peas.
• Bring ½ pot of water to a boil, add 1 tsp salt, 1 tsp sugar, and ½ tbsp of oil, and blanch broccoli, sugar snap peas and baby corn separately. Remove and drain well.

事前准备

• 干冬菇,雪耳和云耳分别泡软,修去硬蒂. 雪耳和云耳撕小朵;莲藕削皮切片; 红萝卜和山药削皮切条; 芦笋削皮切斜段.
• 包菜花和西兰花洗净, 切小朵; 玉米笋去衣; 甜豆修去丝脉.
• 将½锅清水煮沸,加入1茶匙盐,1茶匙糖以及½汤匙油,分别汆烫西兰花,甜豆和玉米笋,取出沥干.

METHOD

• Add 3 tbsp oil in the wok, choose "Stir Fry" , press the time icon and press "+" to 10 min, then start the machine. After 1 minute add ginger slices and fry until fragrant. Add the rest of the Ingredients A, cover with the lid, and cook for 4 minutes.
• Add Ingredients B and Seasonings. Cover with a lid and cook until the timer ends. Stir in Corn Flour Solution.

做法

• 锅内加入3汤匙,选择“爆炒”时间上加调到10分钟再按启动。1分钟后加入姜片炒香.加入其余材料 A,加盖煮4分钟.
• 加入材料B和调味料拌匀,加盖继续煮,起锅前拌入芡汁.