材料：
粟米筍1包 / 1 Pack Baby Corn
椰菜1/4個 / ¼ Cabbage
甘筍1條 / 1 Carrot
洋葱半個（TIPS: 也可加入其他蔬菜，例如：芽菜、金菇）/ ½ Onion (TIPS: Other vegetables can also be added for the dishes, for example, bean sprouts and enoki mushroom.)

調味：
米酒適量 / Some Rice Wine
鹽適量 / Some Salt

做法：
1.粟米筍斜切成二至三段 / Cut baby corn into 2 or 3 sections.
2.椰菜切粗絲 / Cut cabbage into thick strips.
3.甘筍切方條 / Cut carrot into sticks.
4.洋葱切絲（TIPS: 洋葱切前先浸水10分鐘，可減少對眼睛刺激） / Cut onion into threads. (TIPS: To reduce eye irritation and tearing, soak onion in water for 10 minutes before cutting.)
5.熱鑊後熱油，加入蔬菜 / Heat the pan with oil. Add vegetables.
6.灒酒 / Sizzle in wine.
7.適量灑水 / Sprinkle with some water.
8.蓋上蓋稍焗 / Put the lid on to cook for a while.
9.加鹽調味，即成 / Season with salt. Ready to serve.