蒜香蕹菜 / Garlic Kang Kong

材料：

蕹菜 - 600克
蒜茸 / 巴拉煎粉 - 少许
辣椒末 - 1/2汤匙
油 - 1汤匙
开水 - 少许

调味：

味精/盐 - 少许
蚝油 - 1茶匙

做法：

除了油和水，预先将其他材料加在一起。
将油烧热后，把所有材料一起加入快炒片刻即可。

小明小贴士：

这是一道爆炒的菜式，火要猛，速度要快才能保留菜的色和香。

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Ingredients:

Kang Kong - 400gm
Chopped Garlic / Belachan Powder - a little bit
Chopped Chilli - 1/2 tbsp
Oil - 1 tbsp
Water - small amount

Seasonings:

MSG / Salt - to taste
Oyster sauce - 1 tsp

Method:

Apart from oil and water, Place the other ingredients together.
Heat up the oil ; put in all ingredients and seasonings and stir fry briefly till cooked.
Serve immediately.

Small Ming's Tips:

This is a typical quick-fry dish. The flame has to be big and the cooking time to keep it as minimal as possible in order to retain the crisp texture and colour of the vegetables.