King oyster mushroom, named for its almond aroma and abalone-like texture, is also commonly used as a meat substitute by vegetarians. I love chewy king oyster mushrooms, so I always have this ingredient at home. Let’s make this king oyster mushrooms dish together!
材料/Ingredients ：杏鮑菇3根/3 king oyster mushrooms、蔥1根/1 green onion、薑適量/some gingers
調味料/Seasonings：蠔油1湯匙/1 tbsp. Oyster sauce、油2湯匙/2 tbsp. Oil、水適量/some water
步驟/Steps:
1.薑切片；蔥切成蔥花，分蔥白和蔥綠；杏鮑菇用滾刀法切塊。Slice ginger; cut green onion into chopped green onion, separate into white and green parts; king oyster mushrooms are cut into pieces using the hob method.
2.開中火，鍋中放入兩湯匙的油，再放入薑片。Turn on the medium heat, put two tbsp. oil in the pot, and then add ginger slices.
3.待薑片邊緣微卷，再放入蔥白爆香。After the edges of the ginger slices are slightly rolled, add the white part of green onion and saute until fragrant.
4.蔥白炒出香氣後，鍋中放入杏鮑菇拌炒。After the white part of green onion is fragrant, add the king oyster mushrooms to the pot and stir-fry.
5.等杏鮑菇略為出水後，加入1湯匙的蠔油拌炒。After the king oyster mushrooms are slightly out of water, add 1 tbsp. oyster sauce and stir-fry.
6.起鍋前加入蔥綠。Add green part of green onion before serving.
7.完成囉！Finish!
*注意事項：若擔心杏鮑菇會燒焦，可以加少許的水悶煮，或是轉成中小火慢慢拌炒。Note: If you are worried that the king oyster mushrooms will burn, you can add a little water to simmer, or turn to medium-low heat and stir-fry slowly.
In the hot summer days, bitter gourd is in season in Taiwan. The combination of bitter gourd and pineapple may seem unlikely, but these two ingredients unexpectedly match! When everyone is too hot to eat, have an appetizing bowl of pork rib soup with pineapple and bitter gourd, which is sweet and refreshing. Let’s try it together!
材料/Ingredients：苦瓜2條/2 bitter gourd、鳳梨罐頭1罐/1 can of canned pineapple、排骨1盒/1 box of pork ribs、香菇適量、蒜頭適量、薑適量/appropriate amount of mushrooms, garlic, gingers
調味料/Seasonings：鹽2～3茶匙/2-3 tsp. salt、冰糖1/2湯匙/ 1/2 tbsp. rock sugar
Recently, I really wanted to eat hot plate noodles with mushroom sauce. My mother made a Taiwanese breakfast store version of mushroom sauce for me, and poured it over noodles. It was smooth and delicious. I also added Mom’s sautéed pork chops and before I knew it I’d eaten two plates of noodles. Mushroom sauce with noodles keeps me energized all morning. Let’s see the way my mom made this delicious sauce!
調味料Seasonings：黑胡椒粒1湯匙/1 tbsp. black peppercorns、糖1湯匙/1 tbsp. sugar、番茄醬3湯匙/3 tbsp. ketchup、醬油3湯匙/3 tbsp. soy sauce、、水600c.c./600c.c. Water、奶油1湯匙/1 tbsp. butter、太白粉1茶匙（冷水50c.c.)/1 tsp. potato starch (cold water 50c.c.)
步驟/Steps：
1.將所有材料切成碎末狀。Mince all ingredients.
2.開中火，鍋中放兩2湯匙的油，加入紅蔥頭、蒜末爆香。Turn on medium heat, put two 2 tbsp. oil in the pot, add minced shallots and garlic, then sauté until fragrant.
3.加1茶匙黑胡椒粒炒香。Add 1 tsp. black peppercorns and sauté until fragrant.
4.加蘑菇和胡蘿蔔碎末拌炒。Add chopped mushrooms and carrots, and stir fry.
5.炒到蘑菇稍微出水，再加入洋蔥碎末。Sauté until the mushrooms are slightly out of water, then add the minced onion.
6.洋蔥炒至透明狀再加入糖，糖炒到融化再加醬油、番茄醬拌炒。Fry the onion until transparent, then add sugar. Fry the sugar until melted, then stir-fry with soy sauce and ketchup.
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7.加入水及奶油煮滾。Add water and butter and bring to a boil.
8.太白粉放在小杯子裡，加入冷水50c.c.，攪拌均勻。用鍋鏟順時針持續攪出漩渦，太白粉水慢慢倒入。Put potato starch in a small cup, add 50c.c. of cold water, and stir well. Use a spatula to continuously stir the swirl clockwise, and slowly pour potato starch liquid in the sauce.
9.醬汁再次煮滾即完成。Bring to a boil again and it’s done.
*注意事項：在炒糖和番茄醬的步驟時，若怕燒焦，可以轉小火翻炒。Note: When frying sugar and ketchup, if you are afraid of burning, you can turn to low heat and stir fry.
醬做好可以分裝冷凍，需要時再用電鍋加熱即可。一起來做看看吧！When the sauce is ready, it can be frozen, and reheated when needed. Let’s do it together!
Loofahs (sponge gourd) are in season in summer here in Taiwan, also known as “cài gua”, these vegetables have a moisture content of more than 90% and are rich in dietary fiber. This summer there are lots of loofahs growing in my mother’s allotment. My mother kindly picked a lovely loofah for me today. The taste of loofah is the most delicious and sweetest on the day it’s picked. I decided to cook a refreshing summer dish with mung bean noodles and eggs!
Lucy自由好時光—食物與生活Taiwanese Food & Life 