台湾白菜TWBokchoy 2-3根pcs,红萝卜Carrot 1根pc,蒜头Garlic 2粒cloves,植物油VegiOil 1大匙tbsp.,鸡粉Chickenstock 少许Some,水Water 1大匙tbsp.

　　1、台湾白菜, 红萝卜切成小口状. 蒜头, 切碎.Taiwan Bok-Choy and carrot into bite size. Chopped garlic.

　　2、锅子开中火加入大蒜爆香,约1到2分钟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、加入红萝卜, 拌炒, 转中小火后加水盖上盖子闷煮3分钟.Mix in the carrot, turn the heat down to medium low, add water and close the lid, cook for 3 mins or so.

　　4、加入台湾白菜, 继续拌炒至白菜稍微透明, 撒上少许盐或鸡粉调味. Add Taiwan bok-choy, cook and stir until leaves become slightly translucent. Sprinkle chicken stock to taste.