平安夜到新年期間吃得太多肉類,係時間從素食開始俾腸胃稍作休息。

材料:
乾冬菇、秀珍菇、西蘭花、薑片、乾蔥

調味:
鹽、糖、蠔油、胡椒粉、麻油、粟粉、油

做法:
乾冬菇用水浸軟,浸軟後把它切細。
西蘭花切成小棵,用熱水、薑、鹽及油把西蘭花煮熟,盛乾後放在碟上。
用熱油爆香薑片及乾蔥,放入冬菇略炒。
放入浸冬菇水、水、鹽、糖及蠔油,煮至冬菇“淋身”。
加入秀珍菇、胡椒粉及麻油炒勻。
即加入粟粉水,煮至杰身即可放上西蘭花面。

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