油豆腐香菇炒菜心

材料：油豆腐、干香菇、大菜心、大蒜、盐、

Ingredients: Deep fried tofu, dried brown mushroom, any type of Chinese leafy vegetable, salt,

做法 / Cooking method：

1. 水发过的香菇去硬蒂、切丝。香菇用热水发开。因为热水发得快、用水少，泡香菇的水就很浓，静置滤去杂质备用。

Soak dried brown mushroom in hot water, then cut soaked mushroom in half. Reserve the hot water with mushroom flavour for further use.

2. 锅中烧热油，大蒜切片炝锅，下豆角翻炒，再下香菇丝翻炒，加适量泡香菇的水，盖上锅盖焖几分钟。

Heat up cooking oil in a frying pan, then add sliced garlic, add to deep fried tofu and mushroom to stir fry, and then add mushroom flavoured water (about 30ml) to cook for 3-4 min

3. 最后加菜心和盐， 翻炒出锅。

Add vegetable, stir, then add salt to serve.