爱上这道斋菜，不止新年或初一十五，平时也爱煮一大锅，
单是这一道菜肴就能配上好几碗白饭了。。。。
材料：
白菜 / 元小白菜
腐竹
冬粉（泡软）
姜（去皮，切片）
金针
发菜
云耳
调味料：
腐乳，蚝油，适量
** 没加入生抽或盐， 因腐乳已有咸味
做法：
1. 白菜洗净切段备用。
2. 腐竹先炸过，捞起沥干油份，泡水浸软，挤干水份备用。
3. 金针浸软去除根部的硬蒂。
4. 发菜稍微冲洗备用。
5. 云耳泡软，去蒂，去沙石，洗干净。
6. 锅里下油烧热后，爆香姜片。
7. 放入白菜，金针和云耳翻炒。
8. 腐乳和蚝油一起加入炒匀后，然后注入适量的清水。
9. 以中火焖煮至菜变软，然后加入腐竹，冬粉和发菜，再稍微煮一煮，即可。
I am linking this post to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
&
I'm also linking this post to the
"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
