Ingredients:

Ginger
Taro
Red bell pepper
3 different mushrooms (button, straw and beech)
Small cucumber
Gingbo nuts

Direction:
Cut taro into cubes. Slice red bell pepper, cucumber and button mushrooms.

Blanch red peppers, cucumbers, gingbo nut, straw mushrooms and beech mushroom. Blanch button mushroom separately. Drain and stir fry everything in canola oil and sliced ginger. Season with salt, sugar, pepper, mushroom seasoning, and sesame oil. Add cornstarch mixed with water to create the sauce. Serve on plate.

Sautee taro with water until cooked; season with salt. Serve on top of the vegetables.

材料：

薑
芋頭
紅椒
三種菇類(香菇，草菇，長蒂菇beech mushroom)
小黃瓜
銀杏

作法:
芋頭切塊，紅椒、小黃瓜、草菇切片。將紅椒、小黃瓜、銀杏、草菇及長蒂菇先燙過。香菇另外分

開燙過。鍋熱後用油及薑炒過所有食材，入調味料鹽、糖、胡椒、香菇精，芶芡後滴上香油即可。

芋頭分開用熱水煮熟後用鹽調味，在倒入上項食材上。