唰嘴芥兰Yummy Kailan

【材料】
香港芥兰菜4棵、甜菜脯40克（浸泡片刻切粒）、虾米20克（浸软炸香）、红辣椒1条（切细末）、蒜茸2瓣、黑豆豉粒5克

【调味料】
糖½茶匙、生抽2茶匙、鸡精粉½茶匙、胡椒粉少许、绍兴酒½汤匙（最后下）、麻油适量（最后下）

【做法】
1.用刨刀削除香港芥兰梗外皮，然后切粒。(图1）
2.镬下少许油，放入菜脯粒煸炒干香。（图2）
3.再下1汤匙油，爆香蒜茸和黑豆豉粒。（图3）
4.加入芥兰梗粒及调味料拌炒，并注入少许水和辣椒末炒匀。（图4）
5.最后赞入绍兴酒和麻油炒匀，加入炸香虾米兜匀便可。

【INGREDIENTS】
4 stalks Hong Kong Kailan, 40g sweet pickled radish (soaked and chopped), 20g dried shrimp (soaked and deep fried), 1 red chili (chopped), 2 pips garlic (chopped), 5g fermented black soy bean

【SEASONING】
½ tsp sugar, 2 tbsp soy sauce, ½ tsp chicken powder, dash of pepper, ½ tbsp Hua Diao wine and some

【METHOD】
1.Peel Kailan and then diced, set aside. (pic 1)
2.Heat some oil in wok, sauté pickled radish until fragrant. (pic 2)
3.Add 1 tbsp oil and then sauté garlic and fermented black soy bean until fragrant. (pic 3)
4.Add in Kailan and seasoning, stir-fry briefly; and then add in water and red chili. (pic 4)
5.Lastly, drizzle in wine and sesame oil with fried dried shrimp, stir to mix and dish out.