炒臺灣白菜的做法怎麼做

材料

臺灣白菜TWBokchoy 2-3根pcs,紅蘿卜Carrot 1根pc,蒜頭Garlic 2粒cloves,植物油VegiOil 1大匙tbsp.,雞粉Chickenstock 少許Some,水Water 1大匙tbsp.

做法

1、臺灣白菜, 紅蘿卜切成小口狀. 蒜頭, 切碎.Taiwan Bok-Choy and carrot into bite size. Chopped garlic.

2、鍋子開中火加入大蒜爆香,約1到2分鐘Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.

3、加入紅蘿卜, 拌炒, 轉中小火後加水蓋上蓋子悶煮3分鐘.Mix in the carrot, turn the heat down to medium low, add water and close the lid, cook for 3 mins or so.

4、加入臺灣白菜, 繼續拌炒至白菜稍微透明, 撒上少許鹽或雞粉調味. Add Taiwan bok-choy, cook and stir until leaves become slightly translucent. Sprinkle chicken stock to taste.