蚝油焖冬菇 / Braised Mushroom in Oyster Sauce

材料：

冬菇 - 10朵 （去蒂，泡软后用少许鸡汤，姜片和葱段蒸1小时后，姜葱不要；待凉备用）

调味：

蚝油 - 2-3汤匙
老抽 - 少许（调色用的）
鸡汤 - 1/2杯
味精 - 少许
麻油 - 少许
芡粉水 - 少许（勾芡用的）

做法：

起油锅，加入1汤匙油加热；倒入蚝油快炒至开始冒小泡，就可以加入冬菇和老抽翻炒均匀。
倒入鸡汤，味精；伴均匀后等鸡汤滚了就可以勾芡，淋上麻油即可。

小明小贴士：

如果有老人家或小孩子食用，请记得把冬菇切小块。
冬菇泡软后，可以加入少许生粉抓洗片刻，然后把生粉冲洗掉；即可将冬菇隐藏的粉末一起洗掉。
冬菇可以预先多蒸一点。待凉后分小包分量收进冷冻格，等需要时可以解冻使用。

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Ingredients:

Dried Chinese Mushroom - 10 pcs
(soak till soft; remove stem; add into some chicken stock soup, few ginger slices and 1 stalk of spring onions, steam for an hour. discard ginger n onions; set aside)

Seasonings:

Oyster Sauce - 2-3 tbsp
Dark Soy sauce - a dash
Chicken Stock - 1/2cup
MSG - a pinch
Sesame Oil - a dash
Potato starch water mixture - for thickening the sauce

Method:

Heat up the wok, add 1 tbsp of oil. Fry the oyster sauce until small bubbles start forming.
Add in mushroom and dark soy sauce, toss and mix well.
Add in chicken stock soup, msg; stir fry and mix well.
Thicken the sauce when the soup starts to boil.
Add a dash of sesame oil; toss well and serve immediately.

Small Ming's Tips:

Always cut the mushroom into small pieces if you are serving to kids and older person.
After soaking the mushroom till soft, rub in some starch powder and rinse it well; this process can remove most of the dirt hiding under the mushroom's cap.
You may steam more mushrooms, divide into smaller portions; store in freezer. Use as when you required.