豆苗1 磅

培根 5 片

青江菜5 根

金针菇 半包

豆苗拣去老的，洗净。青江菜洗净对半切开，过滚水马上拿出， 备用。

培根对半切断，每段都包少量的金针菇。大火隔滚水蒸6，7 分钟。

在一盘四周，用青江菜和包了金针菇的培根错开摆好。

热锅中加3大勺的油，加入豆苗快炒几分钟， 加盐，料酒和鸡粉调味。盛到盘中央。

Pea sprout 1 pound

Bacon 5 pieces

Chinese baby bak choy 5 pieces

Enoki mushrooms ½ bag

Pick the Pea sprout and wash.

Also wash bak choy and cut in halves, cook in boiling water and take them out immediately, and set aside.

Cut the bacon in half, get small amount of mushrooms then wrap with one piece of bacon. Then steam them over boiling water in high heat for 6, 7 minutes.

Use bacon wraps and bak chop to decorate a round plate.

Add 3 tablespoons oil in a hot wok, add pea sprouts and garlic and stir-fry for a few minutes, add salt, cooking wine and chicken powder to season. Place it in the center of the plate.