榄菜炒长豆Stir-Fried Long Beans And Tempeh With Preserved olive Leaves

热适量油把长豆川烫约30秒钟后即盛出，滴干油。Heat enough oil in a wok and scald long beans briefly for less than 30 seconds. Dish out.

热麻油，把姜丝、咖哩叶及辣椒干炒香，然后加入榄菜炒均。Heat sesame oil in the wok and fry ginger，curry leaves and dried chilies till fragrant. Add preserved olive leaves to mix.

加入所有其他材料和调味料，炒均后濽入少许花雕酒即可上桌。Add in all the ingredients and seasoning. Toss and stir-fry well to combine. Drizzle in a little Shao Xing wine to fragrant before dishing out to serve.