菜薳滑肉片
用料：
瘦猪肉150克（肉眼较好），冬菇3只，菜心300克，姜4小片，红萝卜5小片。
腌料：
生抽1汤匙，糖1/4茶匙，鸡蛋白半汤匙，生粉半汤匙，油半汤匙。
调味：
上汤或水半杯，糖1/3茶匙，盐1/6茶匙或适量，麻油、胡椒粉少许。
芡：
生粉1/4茶匙，水1汤匙。
做法：
1、冬菇浸软去梗，挤干水。
2、瘦肉洗净抹干水，切薄片，加腌料腌10分钟，放入将滚之水中，灼至将熟，捞起沥干水。
3、菜心洗净，改成长菜薳。
4、水约1/3杯放在平底镬或中式镬中，放下菜薳，洒下少许盐，淋下油2汤匙，盖上盖，用中上火煮熟，煮滚后再煮片刻，嗅到菜的香味便熟。菜薳排在碟上，汁不要（用此法煮熟之蔬菜青绿且腍）。
5、烧热镬，下油11/2泊汤匙搪匀，下姜、冬菇炒香，下调味及红萝卜煮约4分钟，放下肉片炒匀，煮至肉片熟，理芡上碟。

SLICED PORK WITH VEGETABLE SHOOTS

Ingredients: 1/3 1b lean pork ; 3 black mushrooms; 2/3 1b choy-sum; 4 small slices ginger; 5 small slices carrot Marinade: 1 tbsp light soy sauce; 1/4 tsp sugar; 1/2 tbsp egg white; 1/2 tbsp mung bean flour; 1/2 tbsp oil Seasoning: 1/2 cup superior stock or water; 1/3 tsp sugar; 1/6 tsp salt; dash of sesame oil; dash of pepper Thickening: 1/4 tsp mung bean flour; 1 tbsp water Method: 1.Soak and remove stems of black mushrooms. Squeeze out excess water. 2.Wash, wipe and slice lean pork thinly. Marinate for 10 minutes. Parboil in nearly boiling water until nearly cooked. Drain well. 3.Wash and cut choy-sum into long sections. 4.Put 1/3 cup of water in frying pan or wok. Add in choy-sum. Sprinkle with some salt and pour 2 tbsp of oil . Cook over medium high heat until cooked, covered. Arrange cooked vegetable shoots on a plate. Remove excess juice. 5.Heat up 1 tbsp of oil in wok .Stir-fry black mushrooms with ginger. Add in minutes. Add in sliced pork. Mix well and cook until meat is ready. Pour in thickening. Dish.