材料:
西蘭花1個
豬頸肉200克
甘筍半條
蒜頭1粒
辣椒1條
粟粉芡水適量

醃料：
糖少許
鹽少許
胡椒粉少許
粟粉1茶匙
紹酒 1茶匙

調味：
鹽少許
糖少許
魚露1茶匙
紹酒1茶匙
黑椒半茶匙

做法：
1.
豬頸肉加醃料醃5分鐘。切碎蒜頭和辣椒，甘筍切半再切薄片，西蘭花分小朵。
2.
滾水加鹽和糖， 甘筍和西蘭花分別汆水。
3.
燒熱油， 爆香蒜頭和辣椒，加入豬頸肉煎香。加入甘筍和西蘭花炒勻，下
調味炒勻，加粟粉芡水收汁。

Sauteed broccoli with pork jowl
Ingredients:
Broccoli 1 piece
Pork jowl slices 200g
Carrot ½ piece
Garlic 1 clove
Red chili 1 piece
Corn starch water little

Marinade:
Sugar little
Salt little
Pepper little
Corn starch 1 teaspoon
Shao Xing wine 1 teaspoon

Seasoning:
Salt little
Sugar little
Fish sauce 1 teaspoon
Shao Xing wine 1 teaspoon
Black pepper ½ teaspoon

Steps:
1.
Marinate pork jowl for 5 minutes.
2.
Shred garlic and red chili. Carrot cut in half and then cut in slices. Separate broccoli in small piece.
3.
Season boiling water with salt and sugar, then cook carrot and broccoli separately.
4.
Heat the oil, stir fry garlic and red chili. Pan fry pork jowl.
5.
Put in carrot and broccoli, stir fry with pork jowl. Season with salt, sugar, fish sauce and Shao Xing wine. Stir fry with black pepper. Thicken the sauce with corn starch water.