桂花香菇炒萝卜

芦笋400克 [ 切片 ]， 鲜金针菇40克 鲜香菇50克 [ 切片 ]， 萝卜50克[ 切片 ]， 嫩姜50克， 盐桂花2 茶匙， 糖2 茶匙。
先把配料切片洗净备用。热油锅，炒香桂花后加入芦笋，再加入金针菇，鲜香菇片，红萝卜片和嫩姜一起反炒。加入水和糖。 炒至酱汁厚稠即可。
Asparagus 400g, fresh jinzhen mushroom 40g, fresh mushroom sliced 50g
Red carrot 50g, young ginger 50g, salted preserved osmanthus flower 2tps, sugar 2 tps.
Wash all ingredients cut. Heat some oil in a wok and stir-fry the osmanthus flower, and then add in asparagus. Add jinzhen mushroom and fresh mushroom, red carrot, young ginger and stir-fry. Add sugar and water, fry till sauce thickens and ready to serve.