材料：
椰菜花120克
牛柳120克
蒜頭2粒
薑2片
葱1條
水3湯匙
鹽少許
糖少許
粟粉芡水適量

醃料：
糖半茶匙
紹酒1茶匙
生抽1茶匙
粟粉1茶匙


做法：
1.
蒜頭切碎，薑切絲再切粒，切葱花。椰菜花切小朵。牛柳切片， 加醃料醃5分鐘。
2.
燒熱油，爆香薑和蒜，加入牛柳炒至變色，加入椰菜花同炒。
3.
加入水3湯匙，蓋上 ，中火焗5分鐘。加入鹽、糖和紹酒調味，下粟粉芡水收稠汁料。

Sauteed cauliflower with tenderloin
Ingredients:
Cauliflower 120g
Tenderloin 120g
Garlic 2 cloves
Ginger 2 slices
Green onion 1 piece
Water 3 Tablespoons
Salt Little
Sugar Little
Corn starch water Little
Marinade:
Sugar ½ teaspoon
Shao Xing wine 1 teaspoon
Soy sauce 1 teaspoon
Corn starch 1 teaspoon
Steps:
1.
Shred garlic. Cut ginger in slice, then dice it. Shred green onion. Cut cauliflower in small pieces. Cut tenderloin in slices, then marinate with marinade for 5 minutes.
2.
Heat the oil, pan fry ginger and garlic. Put in tenderloin and pan fry until turn light color, then put in cauliflower and stir fry.
3.
Put in 3 Tablespoons of water in pan. Cover the lid, cook in mid heat for 5 minutes. Season with salt and sugar, then put in Shao Xing wine. Thicken the sauce with corn starch water.