材料
煙肉2塊
新鮮茶樹菇4兩
唐芹菜2棵
豆乾1塊
蒜肉3粒
红辣椒2隻(切條)

調味料
生抽2茶匙
糖半茶匙
水2湯匙
調匀

做法
01 唐芹菜去鬚根、留菜莖（去掉葉），洗凈，切段。
02 茶菇洗淨，切段；豆腐切條；煙肉切片。
03 熱鑊下1湯匙，下煙肉炒至微黃，下蒜肉炒香，加入茶樹菇、豆乾及調味料炒片刻，留後加入唐芹菜及红椒炒匀，待汁液收少即成。

Q:如何令整道菜增添香氣?
A:重點在於先炒香煙肉，或可灒酒拌炒。

Ingredients
2 strips smoked bacon
150g fresh Southern poplar mushrooms
2 sprigs Chinese celery
1 piece dried beancurd
3 cloves garlic
2 red chillies(cut into strips)

Seasoning
2 tsps light soy sauce
1/2 tsp sugar
2 tsps water
mixed well

Method
01 Cut off the roots and the leaves of the Chinese celery.Use only the stems for this dish.Rinse well and cut into short lengths.
02 Rinse the mushrooms and cut into short lengths.Cut the dried beancurd into strips.Cut the bacon into pieces.
03 Heat a wok and add 1 tbsp of oil. Put in the bacon and fry until lightly browned. Stir fry garlic until fragrant. Add mushrooms, dried beancurd and seasoning. Stir for a while.Lastly add Chinese celery and red chillies Stir well and cook until the sauce reduces. Serve.

Q:How do you make the dish more aromatic?
A:The key to this dish is that the bacon should be browned first before adding other ingredients. Besides, you may sprinkle some wine in the stir-frying process.