黃豆醬炒雙菇

4 人份

材料：

6 安士 鮮磨菇

1 罐頭 草菇

4 條 蔥白段

4-6 片 薑片

2 茶匙 粟粉

調味料：

3 湯匙 李錦記黃豆醬

1 湯匙 李錦記海鮮醬

2 茶匙 李錦記純正芝麻油

做法:

1  鮮磨菇洗淨用沸水約5分鐘，瀝乾；罐頭草菇用水川燙後，瀝乾備用。

2  用油爆香蔥白段和薑片，加入李錦記黃豆醬和李錦記海鮮醬煸香，之後加入雙菇炒勻。

3  用粟粉勾芡後加入李錦記純正芝麻油拌勻即可。

Stir-Fried Mixed Mushrooms

Serves 4

Ingredients :

6 oz. mushrooms (fresh)

1 can  mushrooms

4 green onion stalks (white part only)

4–6 ginger slices

2 tsp. cornstarch

Seasoning Sauce

3 Tbsp. Lee Kum Kee Soybean Sauce

1 Tbsp. Lee Kum Kee Hoisin Sauce

2 tsp.  Lee Kum Kee Pure Sesame Oil

Directions:

1 Rinse mushrooms and put into boiling water for 5 minutes. Drain. Toss canned mushrooms into boiling water for 30 seconds, drain, and set aside.

2 Sauté green onions (white part only) and ginger until fragrant. Stir in Lee Kum Kee Soybean Sauce and Lee Kum Kee Hoisin Sauce until fragrant. Add the two kinds of mushrooms and stir-fry until coated by sauce.

3 Use cornstarch mixed with a little water to thicken the sauce. Add Lee Kum Kee Pure Sesame Oil and mix well. Ready to serve.