材料：
大啡菇200克
西蘭花100克
魚片100克
生薑2片，蒜1瓣，芹菜50克
生抽，高湯，沙拉油，食鹽和胡椒粉各適量

做法：
1.蘑菇洗淨，西蘭花和芹菜洗淨，過熱水灼一下。魚片亦過熱水灼一下，瀝幹。
2.蘑菇切片，西蘭花撕小朵，芹菜切段，炒鍋放沙拉油燒熱，爆香薑，蒜，放入蘑菇，西蘭花，芹菜翻炒幾下，再加入高湯和魚片，炒至鍋沸，加入食鹽和胡椒粉調味。

Ingredients:
200g Portabella mushrooms
100g broccoli
Fish fillet 100g
2 slices ginger, 1 clove garlic, 50g celery;
Light soy sauce, stock, salad oil, salt and pepper to seasoning

Preparation:
1.Wash mushrooms, broccoli and celery. boiled them in the water. Also,boiled the fish fillets in the water and drain.
2.Mushrooms sliced,broccoli to tear a small flower, celery cut into sections, heat salad oil in a wok, saute ginger and garlic, add mushrooms, broccoli and celery, stir fry a few minutes, then add stock and fish slices, stir-fry until boiling, add salt and pepper to taste.