Ingredients (Serves 4) Rice vermicelli 40g, Egg tofu 2 rolls, Minced pork 120g, Straw Mushroom 8pcs, Spring onion 1 stalk (chopped), minced garlic 1 tsp, Carrot 45g (peeled and chopped), #myjimmysate 3 tsp Method: 1. Cut off the stems of straw mushrooms with knife. Make a cross at the bottom of the stems. Rinse and cut. Cook for 2 mins and drain well. 2. Deep-fry rice vermicelli oil until crisp and puffy 3. Cut egg tofu into large cubes. Mix minced pork with marinade (Soy sauce 1 1/2 tsp, Sesame oil 1 1/2 tsp, sugar 1/8 tsp, pepper to taste, corn starch 1 tsp). 4. Heat 2 tbsp of oil, stir in minced garilic and pork. Add in straw mushroom, carrot and #myjimmysate. 5. Add in thickening(Water 83ml, Cornstarch 3/4 tsp), egg tofu and spring onion, saute gently. Pour in the sauce in the rice vermicelli and serve. 材料（4人份量）： 乾米粉 40克、玉子豆腐 2條、免冶豬肉 120克、草菇 8粒 70克、蔥 1棵(切粒)、蒜蓉 1茶匙、甘筍 45克(去皮切粒)、#正味沙爹醬 3湯匙 做法： 1. 草菇用刀仔批去菇底及污物, 洗淨, 切半, 飛水2分鐘, 盛起。 2. 米粉放熱油內炸至鬆脆, 取出, 盛碟。 3. 玉子豆腐切粗粒, 免冶豬肉拌入醃料（生抽 1 1/2茶匙、芝麻油 1/2茶匙、糖 1/8茶匙、胡椒粉少許、粟粉1茶匙、水 1茶匙）。 4. 燒熱2湯匙油, 先炒香蒜蓉及免冶豬肉, 加草菇及甘筍略炒, 下#正味沙爹醬 炒勻, 再放入芡汁料（水 83毫升、粟粉 3/4茶匙）及玉子豆腐煮滾, 略煮一會後加蔥粒輕手兜勻, 淋於炸脆米粉上即可。