蒜葱香菇肉炒蛋 Stir-fried Mushroom Pork and Eggs

蒜葱香菇肉炒蛋 Stir-fried Mushroom Pork and Eggs

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Serve as side dish with mee suah soup

此道快手菜我喜欢拿来当配菜，尤其是配跟汤类的粉面类，可以提味嘛！

蒜葱香菇肉炒蛋

{材料} 猪肉丝（用适量米酒，酱油和黑酱油腌10分钟）， 萝卜片，香菇3朵（泡软切丁）， 蒜碎， 鸡蛋3粒（加一点青葱丁，麻油，胡椒粉和酱油打散备用）

{调味料} 酱油1茶匙

{做法}

1. 起油锅先把鸡蛋炒至8分熟，盛起备用。

2. 用回炒蛋锅，预热1大匙油爆香蒜碎，加入香菇丁炒香。

3. 然后，加入萝卜片和猪肉丝翻炒一下，调入酱油和鸡蛋拌炒均匀即可。

Stir-fried Mushroom Pork and Eggs

{Ingredients} Slices pork (marinate with some rice wine, soy sauce and black soy sauce for 10 mins), slices carrot, mushroom x 3 (soaked till tender and diced), chopped garlic, eggs x 3 (Beat with some diced green onions, sesame oil, pepper and soy sauce).

{Seasonings} Soy sauce x 1 tsp

{Method}

1. Heat up oil to fry the egg mixture until barely set, remove and set aside.

2. Heat another 1 tbsp of oil to sauté chopped garlic; add in diced mushroom to stir-fry until fragrant.

3. Then, add in carrots and slices pork to stir-fry for a while, season it soy sauce, add cooked eggs to stir-frying till mix well, serve.

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