| 1. | Stir - fry pine nuts in 2 tbsp oil until golden yellow . set aside
用2汤匙油炒香松子仁至金黄，取起。 |
| 2. | Stir fry the shredded leek with 1 t . of oil for 1 minute , and set aside
用一汤匙油炒香大葱切粗丝备用。 |
| 3. | Sauted diced chicken in chilli oil
红油炒鸡丁 |
| 4. | Set aside on dish . stir - fry garlic with small amount of oil . put in cucumbers and stir well
用少量油炒香蒜片，放下青瓜炒匀，加入少量清水。 |
| 5. | Stir - fry beef fillet in 2 tbsp oil until done . stir in lee kum kee black pepper sauce and heat through
用2汤匙油炒熟牛柳，加入李锦记黑椒汁及大蒜，炒匀至热透。 |
| 6. | Stir - fry beef in 2 tbsp oil until done . add carrot , potatoes and sauce mix . stir well until heated through
用2汤匙油炒熟牛柳，加入甘笋、马铃薯及芡汁，炒匀至热透。 |
| 7. | Stir - fry vegetarian abalone in 2 tbsp oil . add sugar snaps , lily bulb , carrot , sauce mix and heat through
用2汤匙油炒香素鲍鱼，加入蜜糖豆、鲜百合、甘笋及芡汁，炒匀至热透。 |
| 8. | Heat wok and add oil . stir fry ginger and add ox bone marrow . sprinkle with salt and sizzle wine . stir fry and dish up
烧热镬下油炒韭菜，下盐，炒至六成熟，再下牛骨?回炒，埋生粉水芡上碟即成。 |
| 9. | Stir - fry chicken in 2 tbsp oil until done . add green / red bell pepper and lee kum kee chili garlic sauce . stir well and serve hot
用2汤匙油炒熟鸡丁，加入青/甜红椒及李锦记蒜蓉辣椒酱，炒匀上碟。 |
| 10. | Stir - fry chicken in 2 tbsp oil until almost done . add bell peppers and lee kum kee char siu sauce . stir well until chicken is done
用2汤匙油炒鸡丁至9成熟，加入甜椒及李锦记叉烧酱，炒匀至鸡丁熟透。 |
