孝順女張美妮　為父母學炒五色素菜　

健康五色素小炒
Stir-fried Healthy 5-colour Vegetables

材料：
蜜糖豆 100克
雲耳 10克
銀杏 30克
紅蘿蔔 1/2條
鮮百合 1個
蒜頭 2瓣
紹興酒 1湯匙
鹽及胡椒粉 適量

Ingredients:
100g Honey peas
10g Black fungus
30g Gingko
1/2 Carrot
1 fresh Lily bulbs
2 cloves Garlic
1 tbsp Chinese cooking wine
Salt and white pepper to taste

做法：
1.將雲耳浸水至軟身。
2.紅蘿蔔去皮切片。
3.蜜糖豆摘去硬梗。
4.鮮百合洗碎後拆成一瓣瓣，浸在水中以防變黑。
5.銀杏去芯。
6.煮滾一鍋水，加入蜜糖豆及紅蘿蔔汆水，撈起瀝乾備用。
7.用中火燒熱鍋，加少許油，炒香蒜頭。
8.加入雲耳、鮮百合、銀杏、蜜糖豆及紅蘿蔔炒勻。
9.加入紹興酒、鹽、胡椒粉，炒勻即成。

Directions:
1.Soak the black fungus until soft.
2.Peel and slice the carrot.
3.Remove the strings of honey peas.

4.Rinse and separate the lily bulbs. Place in water to prevent turn brown.
5.Remove the core of gingko.
6.In a pot, bring the water to boil and blanch the honey peas and carrot for a minute. Drain and set aside.
7.In a pan, add some oil on a medium heat. Sauté the garlic until fragrant.

8.Add the black fungus,fresh lily bulbs, gingko, honey peas and carrot. Quick stir.
9.Add the Chinese cooking wine, salt and white pepper. Stir well and ready to serve.

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