材料：
煎釀豆腐 1盒
金菇 100克
甘筍 200克
薑（切幼絲） 2片

調味料：
生抽 1湯匙

做法:
1. 金菇切去根部，洗淨瀝水。
2. 豆腐沖洗後，切成小件。
3. 甘筍去皮，切幼絲。
4. 燒熱2湯匙油，下豆腐件，中火煎至金黃。
5. 反轉豆腐，推至鑊側邊。另一邊爆香薑絲。
6. 加入金菇及甘筍絲爆炒至軟身。下調味料，盛起置豆腐面上。


1 box bean curd
100g enoki mushroom
200g carrot
2 ginger slices (cut into thin shred)

Seasonings:
1 tbsp soy sauce

Steps:
1. Cut off the root portion of enoki mushroom. Rinse and drain.
2. Rinse bean curd. Cut into pieces.
3. Peel carrot. Cut into thin shred.
4. Heat 2 tbsp oil. Pan fry bean curd until golden brown.
5. Flip bean curd and place them on one half of the wok. Stir fry ginger of the other half of the wok.
6. Add enoki mushroom and carrot. Stir fry until tender. Add seasonings. Stir well. Place enoki mushroom and carrot on top of bean curd.