材料
四季豆8兩
越式扎肉4兩
麵豉醬1湯匙
蒜肉3粒

做法
01 四季豆撕去老筋，摘短度，洗淨，飛水。
02 越式扎肉切薄片。
03 燒熱鑊下油1湯匙，下蒜肉炒香，加入四季豆、麵豉醬及水4湯匙炒匀，下越式扎肉加蓋3分鐘，再炒片刻即成。

Q:為何四季豆須先飛水?
A:可去掉四季豆的菜青味,而且容易熟透。

Ingredients
300g French beans
150g Vietnamese sausage
1 tbsp fermented bean sauce
3 cloves garlic

Method
01 Tear the tough veins off the French beans Break them down into short lengths. Rinse and blanch them in boiling water.
02 Slice the vietnamese sausage thinly.
03 Heat a wok and add 1 tbsp of oil.Put in the garlic and stir fry until fragrant. Add French beans, fermented bean sauce and 4 tbsps of water. Stir well. Add Vietnamese sausage and cover the lid. Cook for 3 more minutes.Stir well and serve.

Q:Why do you blanch the French beans first?
A:That would help remove the grassy taste of the French beans. It also partly cooks the French beans so that they don’t need to be stir-fried for too long.