枸杞炒羊角豆Stir-Fried Ladies Fingers With Eggs And Kei Chi

羊角豆切斜片。Cut ladies fngers at a slanting angle into bitesized pieces.

起锅热麻油，把姜丝炒至香脆。Heat wok with 1 tbsp sesame oil and fry ginger shreds till fragrant and crispy.

加入鸡蛋，炒散后盛出。Pour in eggs and scramble briefly till set. Dish out and put aside.

在热锅里加入羊角豆、辣椒及枸杞，然后加入调味料和少许水，大火炒1分钟。Put ladies finger, chili and kei chi into the hot wok. Stir in seasoning and sprinkle a little water if required. Stir fry over high heat for less than 1 minute.

将炒蛋回锅，和羊角豆炒均即可盛出。Return scramble eggs to mix with the ladies fingers. Toss briskly then dish out and serve at once.