材料
新鮮魷魚半斤
甜西椒2個
蝦醬1湯匙
蒜肉3粒
紹酒2茶匙

献汁
糖1/3茶匙
粟粉1茶匙
調匀

做法
01 魷魚撕去薄膜，洗淨，抹乾水分，?花，切塊，飛水，瀝乾水分。
02 甜椒開邊、去籽，洗凈切塊。
03 燒熱鑊下油1湯匙，下蒜肉爆香，加入魷魚、蝦醬，灒酒，炒勻，加入甜椒炒片刻，最後下獻汁至濃稠。

Q:為何魷魚須?花？
A:花可令魷魚容易熟透，而且更爽脆。

Ingredients
300g fresh squids
2 bell peppers
1 tbs fermented shrimp paste
3 cloves garlic
2 tsp Shaoxing wine

Thickening Glaze
1/3 tsp sugar
1 tsp cornstarch
3 tbsps water
Mixed well

Method
01 Tear the purple sheath off the squids. Rinse and wipe dry.Make light crisscross incision on the inside of the squid. Cut into pieces and blanch them in boiling water briefly. Drain well.
02 cut the bell peppers into halves and seed them. Rinse and cut into pieces.
03 Heat a wok and put in 1 tbsp of oil. Stir fry garlic until fragrant.Add squids, fermented shrimp paste and Shaoxing wine. Stir welL. Put in the bell peppers and stir further. Pour in the thickening glaze at last and cook until it thickens.Serve.

Q:Why do you make crisscross incisions on the squids?
A:The crisscross incisions not only are pleasing to the eyes,but also make the squid cook faster and retain their crunchy texture.

材料
梅香鹹魚免半塊(約1兩)
芥蘭12兩
蒜頭3粒
紹酒2茶匙

調味料
生抽2茶匙
糖半茶匙
水4湯匙
調匀

做法
01 芥蘭洗淨，摘短度，菜莖切斜片。
02 梅香鹹魚切細粒。
03 燒熱鑊下油2湯匙，下梅香鹹魚炒至金黃色，下蒜肉，灒酒炒匀，加入芥蘭炒匀，下調味料拌匀，加蓋煮3分鐘，至汁液濃稠即成。

Q:為何選用梅香鹹魚？
A:梅香鹹魚容易炒碎，令芥蘭滲滿鹹魚香。

Ingredients
1/2 chunk Mei Xiang salted fish(any breed, about 38g)
450g kale
3 cloves garlic
2 tsps Shaoxing wine

Seasoning
2 tsps light soy sauce
1/2 tsp sugar
4 tsps water
mixed well

Method
01 Rinse the kale and break it down into short lengths. Slice the stem and the leaves at an angle.
02 Finely chop the salted fish into small dices.
03 Heat a wok and add 2 tsps of oil Put in the salted fish and fry until golden and bubbly. Add garlic. Sprinkle Shaoxing wine and mix well. Put in the kale and stir further. Add seasoning and mix again. Cover the lid and cook for 3 minutes until the sauce thickens. Serve.

Q:Why do you pick Mei Xiang salted fish?
A:Mei Xiang has softer flesh which can be fried into tiny bits easily and cling on the kale for a robust flavour.

材料
南瓜(金瓜)1斤
蒜肉3粒(拍鬆)
豆豉2茶匙
麻油1茶匙

調味料
生抽1茶匙
水3/4杯

做法
01 南瓜去籽，去皮，洗凈，切薄片。
02 熱鑊下油1湯匙，下蒜肉炒香，下南瓜炒匀，加入調味料及豆鼓，加入調味料及豆豉，加蓋煮5分鐘，最後注入麻油炒至汁液濃稠，伴上葱絲即成。

Q:購買哪種南瓜炒煮最佳?
A:日本品種的南瓜或金瓜皆宜，水份少，不容易煮至稀爛。

Ingredients
600g pumpkin
3 cloves garlic(gently crushed)
2 tsps fermented black beans
1 tsp sesame oil

Seasoning
1 tsp light soy sauce
3/4 cup water

Method
01 Peel and seed the pumpkin. Rinse and slice thinly.
02 Heat a yok and add I tbsp of oil. Stir fry garlic until fragrant. Add pumpkin and stir welL. Pour in seasoning and fermented black beans. Cover the lid and cook for 5 minutes. Drizzle with sesame oil at last. Cook until the sauce reduces and thickens. Sprinkle shredded spring onion on top. Serve.

Q:Which variety of pumpkin is especially good for Stir-frying?
A:Japanese pumpkins work best because they have lower water content. They don’t turn mushy after being cooked.

材料
雲耳半兩
唐芹菜1棵
梅頭瘦肉3兩
薑3片

醃料
生抽2茶匙
粟粉半茶匙

調味料
鹽1/3茶匙
糖半茶匙
胡椒粉少許
水4湯匙
調匀

做法
01 雲耳用水浸軟，剪去硬蒂，洗凈，飛水。
02 梅頭瘦肉洗淨，切片，下醃料待片刻；唐芹菜留菜莖(去掉葉)，洗淨，切段。
03 燒熱鑊下油1湯匙，下薑爆香，加入梅頭瘦肉炒片刻，下雲耳及調味料煮片刻，最後下芹菜莖炒至汁液濃稠即可。

Q:為何芹菜莖最後才加入?
A:芹菜久煮後，流失香味，而且其纖維也會變韌。

Ingredients
19g cloud ear fungus
1 sprig Chinese celery
113g pork shoulder butt
3 slices ginger

Marinade
2 tsps light soy sauce
1/2 tsp cornstarch

Seasoning
1/3 tsp salt
1/2 tsp sugar
ground white pepper
4 tbsps water
mixed well

Method
01 Soak the cloud ear fungus in water until soft. Cut off the stems. Rinse and blanch it in boiling water briefly. Drain.
02 Rinse the pork and slice it. Add marinade and leave it for a while. Cut off the roots and leaves of the Chinese celery. Use only the stems for this reaipe. Rinse well and cut into short lengths.
03 Heat a wok and add 1 tbsp of oil. Stir fry ginger until fragrant. Add the pork and stir fry briefly. Add cloud ear fungus and seasoning. Cook further. Add celery stems at last and stir fry until the sauce thickens and reduces. Serve.

Q:Why do you put in the stems of Chinese celery at last?
A:Chinese celery has a lovely liquorice fragrance which tends to be destroyed by prolonged cooking. It also gets chewy and tough overcooked.

材料
沙葛半斤
蝦乾1兩
本菇半包
薑3片

調咪料
生抽2茶匙
题1/3茶匙
水半杯
調匀

獻汁
粟粉1茶匙
水3湯匙
調匀

做法：
01 本菇去掉末端，洗淨，蝦乾用水洗淨。
02 沙葛撕去外皮，洗凈，切片。
03燒熱鑊下油1湯匙，下薑片及蝦乾炒香，加入沙葛炒匀，下調味料及本菇炒匀，加蓋蒸3分鐘，下献汁煮滾炒匀，伴葱絲即成。

Q:若買不到沙葛,可用甚麼代替?
A:可用蓮藕或馬蹄代替。

Ingredients
300g yam bean
38g dried shrimps
1/2 pack Hon Shimeji mushrooms
3 slices ginger

Seasoning
2 tsps light soy sauce
1/3 tsp salt
1/2 cup water
mixed well

Thickening Glaze
1 tsp cornstarch
3 tbsps water
mixed well

Method
01 Cut the roots off the Hon Shimeji mushrooms. Rinse well and drain. Rinse the dried shrimps with water.
02 Peel yam bean and rinse well. Slice thinly.
03 Heat a wok and add 1 tbsp of oil. Stir fry ginger and dried shrimps until fragrant. Add yam bean and stir well. Add seasoning and Hon Shimeji mushrooms. Stir further. Cover the lid and cook for 3 minutes. Add thickening glaze and stir until it boils. Sprinkle shredded spring onion on top. Serve.

Q:What else can I use if I can’t get any yam bean from the market?
A:You may use lotus roots or water chestnuts instead.

材料
四季豆8兩
越式扎肉4兩
麵豉醬1湯匙
蒜肉3粒

做法
01 四季豆撕去老筋，摘短度，洗淨，飛水。
02 越式扎肉切薄片。
03 燒熱鑊下油1湯匙，下蒜肉炒香，加入四季豆、麵豉醬及水4湯匙炒匀，下越式扎肉加蓋3分鐘，再炒片刻即成。

Q:為何四季豆須先飛水?
A:可去掉四季豆的菜青味,而且容易熟透。

Ingredients
300g French beans
150g Vietnamese sausage
1 tbsp fermented bean sauce
3 cloves garlic

Method
01 Tear the tough veins off the French beans Break them down into short lengths. Rinse and blanch them in boiling water.
02 Slice the vietnamese sausage thinly.
03 Heat a wok and add 1 tbsp of oil.Put in the garlic and stir fry until fragrant. Add French beans, fermented bean sauce and 4 tbsps of water. Stir well. Add Vietnamese sausage and cover the lid. Cook for 3 more minutes.Stir well and serve.

Q:Why do you blanch the French beans first?
A:That would help remove the grassy taste of the French beans. It also partly cooks the French beans so that they don’t need to be stir-fried for too long.

材料
滷水豬脷1條
大豆芽半斤
葱3條(切段)

調味料
鹽半茶匙
糖1/3茶匙

做法
01 鹵水猪脷切片，備用。
02 大豆芽洗淨，瀝乾水分，用白鑊炒片刻，炒至大豆芽軟身，盛起。
03 熱鑊下油1湯匙，下葱段及鹵水豬脷炒勻，加入大豆芽及調味料炒片刻即成。

Q:為何用白鑊烘炒大豆芽？
A:可去掉大豆芽的腥味及水份，令大豆芽的味道更鮮香。

Ingredients
1 whole soy-marinated pork tongue
300g soybean sprouts
3 sprigs spring onion(cut into short lengths)

Seasoning
1/2 tsp salt
1/3 tsp sugar

Method
01 Slice the pork tongue. Set aside.
02 Rinse the soybean sprouts and drain. Fry them in a dry wok briefly until they start to wilt. Set aside.
03 Heat a wok and add 1 tbsp of oil. Put in the spring onion and pork tongue. Stir well. Add soybean sprouts and seasoning.Stir briefly and serve.

Q:Why do you fry the soybean sprouts in a dry wok?
A:That would help dry the sprouts and remove the grassy taste. They would end up more delicious this way.

材料
油菜12兩
鳳尾魚1罐
薑3片(切絲)
蒜肉2粒(拍鬆)

做法
01 油麥菜洗凈，摘短度。
02 燒滚半鍋水，下鹽1茶匙，下油菜略灼，瀝乾水分。
03 燒熱鑊下油1湯匙，下薑絲及蒜肉炒香，下鳳尾魚（隔去油分）炒熱，最後加入油麥菜炒匀即成。

Q:用罐装材料炒,有何秘訣?
A:罐裝材料的脂肪和鹽分均高，所以炒煮時油分及調味的份量必須留意。

Ingredients
450g Indian lettuce
1 can long-tailed anchovies
3 slices ginger (finely shredded)
2 cloves garlic (gently crushed)

Method
01 Rinse the Indian lettuce and break into short lengths.
02 Boil half a pot of water. Add 1 tsp of salt. Put in the Indian lettuce and blanch briefly. Drain well.
03 Heat a wok and add 1 tbsp of oil. Stir fry ginger and garlic until fragrant. Drain the oil off the canned long-tailed anchovies. Put the fishes in and stir fry until hot. Lastly put in the Indian lettuce and toss well.serve.

Q:Is there any trick in stir-frying canned food with other ingredients?
A:Canned food is usually higher in fat and salt content.You should thus cut down on oil and salt when you stir-fry it with other ingredients.

魚腐6兩
勝瓜半斤
本菇半包
薑3片
紹酒2茶匙

調味料
蠔油1湯匙
粟粉1茶匙
水3湯匙
調匀

做法
01 勝瓜去外皮及硬邊，洗淨，切塊。
02 本菇切去末端，洗凈，瀝乾水分。
03 燒熱鑊下油1湯匙，下薑片炒香，下魚腐炒勻，加入勝瓜、本菇及水3湯匙炒匀，灒酒，下調味料炒片刻即成。

Q:魚腐是自製，還是即食的？
A:粉麵或豆腐店有即食魚腐出售。

Ingredients
225g beancurd fish puffs
300g angled luffa
1/2 pack Hon Shimeji mushrooms
3 slices ginger
2 tsps Shaoxing wine

Seasoning
1 tbsp oyster sauce
1 tsp cornstarch
3 tbsps water
mixed well

Method
01 Peel the angled luffa. Rinse well and cut into chunks.
02 Cut off the roots of the Hon Shimeji mushrooms. Rinse well and drain.
03 leat a wok and add 1 tbsp of oil. Fry ginger until fragrant.Put in the beancurd fish puffs and stir well. Add angled luffa,Hon Shimeji mushrooms and 3 tbsps of water. Stir well and sprinkle wine. Add seasoning and stir briefly. Serve.

Q:Do you make the beancurd fish puffs yourself?Or do you gei it pre-made from the market?
A:You can get them pre-made from noodle shops or beancurd stalls.

材料
翠玉瓜1條 (12兩)
回鍋肉1罐
蒜肉2粒

做法
01 翠玉瓜洗凈，去蒂，開邊後切半，削去瓜瓤，切斜塊。
02 燒熱鑊下油半湯匙，下蒜肉炒香，加入翠肉瓜炒勻，上碟。
03 炒熱回鍋肉（隔去油分），加入翠玉瓜炒片刻成。

Q: 炒煮翠玉瓜需時很久嗎?
A: 翠玉瓜不耐火，宜快炒，瓜肉爽脆。

Ingredients
1 zucchini (about 450g)
1 can sliced pork in Sichuan style (also known as”Twice Cooked Pork”)
2 cloves garlic

Method
01 Rinse the zucchini and cut off the stem. Cut into halves along the length. Scoop out the seeds. Then slice diagonally.
02 Heat a wok and add 1/2 tbsp of oil. Stir fry garlic until fragrant. Add zucchini and stir well. Set aside.
03 Drain the oil off the canned sliced pork in Sichuan style. In the same wok, stir fry the canned pork until hot. Put the zucchini back in and stir briefly. Serve.

Q:Does zucchini need to be cooked for long?
A:Zucchini cooks quickly. You should stir-fry it very briefly to retain the crunchy texture.