腐竹焖包菜 Beancurd Stick with Cabbage

材料：

包菜 - 1个 （小型；切成小片）
腐竹 - 1包 （掰成小段；炸至香脆备用）
金针菜 - 100克 （把硬端拔掉；打个结；泡软备用）
黑木耳 - 2朵 （泡软；掰成小块被勇）
甜竹 - 6片 （剪成小片；煎香备用）
姜片 - 少许

调味：

金兰油膏 - 适量
糖 - 少许
味精 - 少许
米醋 - 1/4茶匙
麻油 - 少许

做法：

把姜片煎香；除了甜竹以外，把其他材料依序加入翻炒均匀。（加少许清水，可以帮助蔬菜更快熟）
当包菜差不多熟了，就加入甜竹和调味料一起炒均匀即可。

小明小贴士：

如果喜欢蔬菜更加入味，也可以在焖炒的时候就加入调味料一起焖煮。

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Ingredients:

Cabbage - 1 pc (small size; cut into small pieces)
Beancurd stick - 1 pkt (break in smaller pieces; deep fry till crispy; set aside)
Dried Daylily - 100gm (pluck away the harden tip; tie into a knot; soak till soft)
Black Fungus - 2 pcs (soak till soft; tear into smaller pieces)
Sweet beancurd stick - 6 pcs (cut into smaller pieces; pan fry till crispy)
Ginger slices - a few slices

Seasonings:

Kimlan Sauce - to taste
Sugar - a little
MSG - a pinch
Rice vinegar - 1/2 tsp
Sesame oil - a dash

Method:

Fry the ginger till fragrance; except sweet beancurd stick; add in the other ingredients, stir fry and mix well.
(add a dash of water to speed up the cooking of the cabbage)
When the cabbage is about to soften; add in the sweet beancurd stick and other seasonings.
Toss and mix well.
Serve hot.

Small Ming's Tips:

If you prefer more flavourful cabbage instead, add in the seasonings together with the other ingredients.