辣酱腐竹素蔬菜 Stir-Fried Assorted Vegetables in Spicy Beancurd Sauce

【材料】
A:鸡肉75克（切丁、用少许胡椒粉、麻油及粟粉腌 好）、FAMILY CHOICE纯正芥花油2汤匙、粟粉
1汤匙（加1汤匙水勾芡）、姜茸1⁄2茶匙、蒜茸1⁄2茶匙
B:甜豆30克、黄芽白200克（切大片）、云耳10克（浸发）、腐竹60克、芹菜1支（切片）、红萝卜
60克（切花状）
【调味料】
酱青1汤匙、蚝油1茶匙、辣豆瓣酱2汤匙、麻油1⁄2茶匙、糖1⁄2茶匙、胡椒粉1⁄2茶匙、鸡精粉1⁄2茶匙、清水
250毫升
【做法】
1.镬内热1汤匙的FAMILY CHOICE纯正芥花油，爆香姜茸及蒜茸至香，加入辣豆瓣酱及鸡肉炒好。（
图1-3）
2.加入所有材料B及剩余调味料炒匀，注入少许水，加盖煮至沸。（图4）
3.开盖继续煮约6-7分钟，勾芡后即可盛碟，趁热享用。（图5）

【Ingredients】
A:75g chicken meat (cubed, marinate with some pepper, sesame oil and cornflour), 2 tbsp FAMILY CHOICE Canola Oil, 1 tbsp potato starch mixed with 1 tbsp water, 1⁄2 tsp chopped ginger, 1⁄2 tsp chopped
garlic
B:30g sugar snap peas, 200g Chinese cabbage (wong nga pak, cut into pieces), 10g black fungus(soaked to soften), 60g prefried dried beancurd stick (foo chok), 1 stick celery(sliced), 60g carrot(cut into desired shapes),
【Seasoning】
1 tbsp light soy sauce, 1 tsp oyster sauce, 2 tbsp spicy fermented beancurd sauce, 1⁄2 tsp sesame oil, 1⁄2 tsp sugar or to taste, 1⁄2 tsp pepper, 1 tsp chicken stock powder, 250 ml water
【Method】
1.Heat 1 tablespoon FAMILY CHOICE Canola Oil in a wok and sauté ginger and garlic until fragrant. Add in chicken and spicy fermented beancurd sauce, stir-fry briefly.(pic 1-3)
2.Put in all ingredients B and remaning seasoning, pour in some water and cover with lid, bring to the boil.(pic 4)
3.Stir-fry briefly for 6-7 minutes then add thickening. Dish out to serve. (pic 5)