八谷饭4饭碗
[材料B]四季豆120克、红萝卜50克、黄豆干1块、小白菜150克（均切粒）、菜脯碎3大匙（冲洗过）
[材料C]炒香花生、炒芝麻适量
[擂茶料D]九层塔叶10克、薄荷叶10克、树仔菜叶10克、腰豆15克、龙井茶叶少许、水1/4杯
[调味料E]盐1茶匙、蘑菇味素2茶匙
[做法]烧热适量油，爆香B料，加入A料饭和E味料炒至饭粒干身，再加入D料炒片刻即可上碟，洒上C料即成。
Ingredients A:
4 bowls 8 Grains rice
Ingredients B:
120g French bean, 50g carrot, 1 block yellow tofu, 150g Xiao Bai Cai (all cut cubes), 3 tbsp chopped pickled radish (washed)
Ingredients C:
Some toasted grounded peanuts & sesame seeds
Lui Cha D：
10g basil leaf, 10g mint, 10g sayur manis Sabah, 15g cashew nut, some Long Jing tea leaf, 1/4 cup water
Seasoning E:
1 tsp salt, 2 tsp mushroom stock granule
Method:
Heat oil in wok, sauté B until fragrant, and then toss in rice A and seasoning E, stir fry until rice dry up, add in D and dish out, sprinkle C on top to serve.
