材料：
芥菜膽600克
瑤柱6粒
薑3片

調味：
米酒2湯匙
蠔油1湯匙
糖1茶匙
生粉¼茶匙
水125毫升

做法：
芥菜膽切段
瑤柱浸軟撕成幼絲
燒熱2湯匙油，中火爆香薑片
下芥菜膽炒至軟身，灒酒，上碟備用
將蠔油、糖、生粉及水拌勻後煮滾
加入瑤柱絲慢火炒勻
淋於芥菜膽之上，完成

Tender Mustard Green with Dried Scallop
Ingredients:
600g tender portion of mustard green
6 dried scallops
3 ginger slices

Seasonings:
2 tbsp rice wine
1 tbsp oyster sauce
1 tsp sugar
1/4 corn starch
125ml water

Steps:
Cut mustard green into sections
Soak dried scallops in water until tender. Tear into thin shred.
Heat 2 tbsp oil. Stir fry ginger slices.
Add mustard green. Stir fry until tender. Add rice wine. Dish up.
Mix oyster sauce, sugar, corn and water. Bring to boil.
Add shredded dried scallop. Stir over low heat.
Pour on top of mustard green. Done.