Ingredients | 材料:
A: 300g enokitake mushroom |金针菇300克, 100g mock lean meat |香菇素瘦肉100克, 100g mock ham (chopped) |素火腿100克（切碎）, 1/2 tbsp chopped ginger |姜茸 1/2汤匙, 2 red chili (juliennes) |红辣椒2只（切丝）, 20g dried chili（soaked and blended) |辣椒干20克（泡软搅碎）, 200g water |水200克
B: 30g sea kelp |海带30克 , 1 tbsp fermented soy bean |豆豉1汤匙
Seasoning |调味料: 2 tbsp vegetarian oyster sauce |素蚝油2汤匙, 2 tbsp soy sauce |鲜味生抽2汤匙, 2 tbsp mashed soy bean paste |豆酱2汤匙（研磨）, 2 tbsp organic sugar |有机糖2汤匙, 1 1/2 tsp mushroom stock granule |香菇精1 1/2小匙 , 1 tsp 5 spiced powder |五香粉1小匙
Method | 做法:
1. Wash sea kelp, blend with fermented soy bean until fine.(pic 1)
把海带洗净切碎和豆豉一起搅烂。（图1）
2. Julienne mock lean meat and cut Enokitake mushroom into blocks.
香菇素瘦肉切丝；金针菇切小段备用。
3. Heat some oil in wok, deep fry mushroom until crispy; deep fry mock ham and mock lean meat briefly, drain.(pic 2-3)
烧热油，加入金针菇炸至金黄色，素火腿略炸，素瘦肉炸香待用。（图2-3）
4.Heat some oil in a clean wok, saute chopped ginger, red chili and dried chili until fragrant, add in seasoning and water, cook until aromatic; add all deep fried ingredients and simmer for about 10 minutes until gravy dry up, store in glass jar once cool down. Use any time.(pic 4-5)
再烧热油，加入红辣椒和辣椒干一起炒香至油红，然后加入调味料用清水煮沸，放入全部炸香材料煮约10分钟至水份干，待凉后放入玻璃瓶冷藏，随时取用。（图4-5）
原食谱来自：美味风采 Oriental Cuisine
