材料
五香豆腐乾1塊(白色)
韭菜花6兩
蒜肉2粒(拍鬆)

調味料
生抽半湯匙
糖半茶匙
調匀

做法
01 五香豆腐乾切薄片；韭菜花洗凈，切段。
02 五香豆腐乾放入油鑊内煎至兩面金黃，盛起。
03 原鑊下蒜肉炒香，下韭菜花炒勻，加入五香豆腐乾、調味料及熱水2湯匙炒片刻即可。

Q:為何將五香豆腐乾先煎香?
A:先煎五香豆腐乾，炒時不容易弄碎，味道更甘香。

Ingredients
1 cube five-spiced dried
beancurd(white in colour)
225g flowering chives
2 cloves garlic (gently crushed)

Seasoning
1/2 tbsp light soy sauce
1/2 tsp sugar
mixed well

Method
01 Slice the five-spiced beancurd thinly. Rinse the flowering chives well and cut into sections.
02 Fry the dried beancurd slices in oil until both sides golden.
03 In the same wok, stir fry garlic until fragrant. Add flowering chives and stir well.Put in the dried beancurd,seasoning and 2 tbsps of hot water.Stir briefly
and serve.

Q:Why do you fry the five-spiced beancurd first before stir-frying?
A:Frying the five-spiced beancurd first help hold its shape in the stir-frying process. It also adds an extra layer of flavour to the dish.