大啡菇200克
芹菜150克
木耳50克
香蔥碎一茶匙，
生抽、鹽、糖、胡椒粉和花生油適量

做法：
1.大褐菇洗淨切片，木耳洗淨泡發，芹菜洗淨切小段。
2.中高火在平底鍋中加熱油，放入香蔥碎炒香，加入大啡菇炒2分鐘左右，再加入芹菜和木耳翻炒3分鐘，最後加入糖，生抽，鹽，胡椒粉調味即可。

Ingredients:
Portobello mushroom 200g
Celery 150g,Agaric 50g
1 teaspoon Chopped Shallot
The right amount of light soy sauce,salt,pepper and peanut oil

Preparation:
1.Mushroom washed and sliced,agaric washed and boiled.celery washed and Cut into small sections.
2.Heat oil in a saucepan over medium-high heat. Add shallot stir-fry until fragrant. Add mushrooms and cook for 2 minutes,and add celery and agaric cook for 3 minutes or until at your desired. Season with sugar, soy sauce, salt and pepper.