炒台灣白菜Taiwan Bokchoy

台灣白菜, 紅蘿蔔切成小口狀. 蒜頭, 切碎. Taiwan Bok-Choy and carrot into bite size. Chopped garlic.

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.

加入紅蘿蔔, 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.

加入台灣白菜, 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.