材料
墨免條4兩
雪耳半兩
青榴1個(榨汁)
薑3片
蔥2條(切段)

調味料
生抽2茶匙
鹽1/3匙
糖半茶匙

獻汁
粟粉1茶匙
2湯匙
調匀

做法
01 雲耳用水浸2小時，剪去硬蒂，洗淨，飛水備用。
02 墨免切片，備用。
03 燒熱鑊下油1湯匙，下薑片炒香，加入要耳炒匀，下墨免片、調味料及水1/3杯煮片刻，最後下葱段及獻汁埋獻，上碟，澆上青檸汁即成。

Q：炒雲耳有何秘訣?
A: 雲耳必須浸透及飛水，可炒出爽滑美味的雲耳。

Ingredients
150g cuttlefish rolls
19g cloud ear fungus
juice of 1 lime
3 slices ginger
2 sprigs spring onion（cut into short lengths）

Seasoning
2 tsps light soy sauce
1/3 tsp salt
1/2 tsp sugar
Thickening Glaze
1 tsp cornstarch
2 tbsps water
mixed well

Method
01 Soak the cloud ear fungus in water for 2 hours.Cut off the hard roots.Rinse well an blanch it in boiling water.Drain and set aside.
02 Slice the cuttlefish rolls.
03 Heat a wok and add 1 tbsp of oil.Stir fry ginger until fragrant. Add cloud ear fungus and stir well.Put in the cuttlefish rolls,seasoning and 1/3 cup of water.Boil for a while.Add spring onion and thickening glaze at last. Bring to the boil and transfer to a serving plate.Squeeze lime juice all over and serve.

Q: Is there any trick to stir-fry cloud ear fungus well?
A: The cloud ear fungus must be re-hydrated thoroughly and blanched before stir-fried.This is the key to silky smooth and delicious cloud ear.