♡蒜香帝王菜 Stir Fry Ceylon Spinach♡

滑溜溜清脆爽口的*蒜香帝王菜*
虽说炒出来有它独特的味道，但宝贝们也超爱吃哦！

帝王菜的营养极为丰富，叶片切碎后可见到粘液流出，嫩茎质地爽脆，幼叶软滑，营养价值极高，各种营养成分含量均十分丰富。帝王菜的钙含量很高，是菠菜的2~3倍，是补钙的优选，经济营养保健蔬菜。（资料来自网络）

材料:
帝王苗 2把，用手摘下叶和嫩茎，洗净沥干
蒜末 2大匙

调味料：
盐适量
绍兴酒 1大匙

做法:
爆香蒜末，加入帝王苗嫩茎翻炒一下，再加入叶子和调味料，大火快速翻炒至帝王苗软即可熄火，上碟。

Ingredients:
2 bundles Ceylon Spinash, separate the stem & leaves, wash & drain
2 tablespoon of minced garlic

seasoning：
salt to taste
1 tablespoon of Shao Xing wine

Method:
saute minced garlic, add in Ceylon spinach stem, stir fry for a while, add in Ceylon leaves & seasoning, stir fry until soft in quick under high heat. Off the heat, transfer on a plate.

♡蒜香炒菜胆 Stir Fry Brussels Sprouts with Garlic♡

就是喜欢青青脆脆的菜肴，
*蒜香炒菜胆*~

材料：
菜胆 8颗，拨开一片片洗净沥干
蒜末 2大匙

调味料：
盐 适量
鸡粉 少许
绍兴酒 1大匙

1.爆香蒜末，加入菜胆、盐和鸡粉，大火快速翻炒3分钟。
2.加入绍兴酒翻炒均匀即可上碟。

Ingredients：
8 pcs of brussel sprouts, peel out & wash with tape water piece by piece,drain
2 tablespoon of minced garlic

Seasoning：
salt to taste
pinch of chicken powder
1 tablespoon of shao xing wine

1.Saute minced garlic until fragrant, add in brussel sprouts, salt & chicken powder, stir fry in quick for a bout 3 minutes under high heat.
2.Add in shao xing wine stir well before transfer on a plate.

♡红烧猪肉炒芥兰 Stir Fry Kale with Stewed Pork Belly♡

今晚简易晚餐~*红烧猪肉炒芥兰*

新鲜嫩芥兰搭配红烧猪肉，

一款绝配的菜肴!

材料：

芥兰 300克，洗净切段

蒜末 2大匙

红萝卜 2寸，切片

红烧猪肉 1罐

调味料：

盐 少许 （可以不加）

薯粉 1茶匙 +1大匙水 （勾芡用）

做法：

1.爆香蒜末，倒入红萝卜翻炒一下，倒入红烧猪肉，稍微压碎一起翻炒片刻。

2.将芥兰倒入后快速翻炒，倒少许红烧猪肉的汤汁和少许盐巴，翻炒至芥兰软，倒入薯粉水勾芡既可上碟。

Ingredients：

300g kale, wash & drain

2 tablespoon of minced garlic

2 inches carrot, slice

1 can stewed pork belly

Seasoning:

salt to taste (optional)

1 teaspoon tapioca starch + 1 tablespoon water（for thickening the gravy）

Method：

1.Saute garlic until fragrant, add in carrot stir fry together. Add in a stewed pork belly, slightly smash the pork belly, stir fry for a minute.

2.Add in kale & stir fry in quick. Add in some stewed pork stock & salt to taste. Stir fry until the kale is soft, thicken the gravy with some starch. Transfer on a plate & served in hot.