Follow The Directions冬菜咸香，冬菇醇厚，而冬笋清爽，把味道平衡得刚刚好。鱿鱼不宜炒久，稍一过火就会老。
Step 1
冬菜先用清水浸过去咸味,沥干。Wash and soak Dong Cai to reduce saltiness and then drain.
Step 2
在泡发鱿鱼的内侧切交叉花纹,再切成菱形块;冬荀切片。Cross scale the inner wall of squid then cut into prism shape. Slice the bamboo shoot.
Step 3
烧热½锅水,将鱿鱼、冬荀与冬菇灼熟。Boil half pot of water and blanch processed squid, mushrooms and bamboo shoots until cooked.
Step 4
用1汤匙油起锅,爆香冬菜及蒜茸。Heat 1 tbsp oil, sauté Dong Cai and garlic until fragrant.
Step 5
加入冬菇、荀片及鱿鱼,加入清水煮片刻。倒入所有调味料,快手炒匀。Add in mushroom, bamboo shoots, processed squid and water, cook for a few minutes. Pour in all seasoning and stir-fry quickly.
Step 6
用少许生粉水埋薄芡,洒上葱段便可上碟享用。Thicken with starch and then sprinkle spring onion on top before serving.