1.a chicken and vegetable stir-fry
鸡肉炒青菜
2.See, the stir-fry is done. Not bad.
王峰：看，炒完了。不难吧！
3.Shred shallots. Stir fry with some olive oil.
红葱头切丝，用少许橄榄油爆香。
4.Heat 1 tbsp of oil. Stir fry chopped garlic and shredded onion until fragrant. Add all powdered spices. Stir fry.
烧热1汤匙油，将蒜茸、洋?丝炒香，加入全部粉状材料，炒匀。
5.Add chopped garlic, shredded onion and curry powder. Stir fry.
下蒜茸、洋葱丝、咖喱粉，炒匀。
6.Try this simplified version of Orange Pork Chop Stir-fry.
试一下这个糖醋猪扒的简化版本吧。
7.Heat work and add oil. Stir fry chives with salt until 60% cooked. Return ox bone marrow and stir fry. Thicken with cornflour solution and serve.
烧热镬下油炒韭菜，下盐，炒至六成熟，再下牛骨?回炒，埋生粉水芡上碟即成。
8.Saute shallots in 2 tbsp oil. Add beef and stir-fry until almost done.
用2汤匙爆香乾葱，加入牛柳炒至9成熟。
9.Put 1 tablespoon of oil in the wok and stir-fry ginger until fragrant. Add in diced carrots and bell pepper and stir fry for 3-5 minutes.
锅内留1大勺底油，下姜翻炒出香味后，放入甜椒丁，红萝卜丁翻炒3-5分钟。
10.Stir-fry beef fillet in 2 tbsp oil until done. Stir in Lee Kum Kee Black Pepper Sauce and heat through.
用2汤匙油炒熟牛柳，加入李锦记黑椒汁及大蒜，炒匀至热透。
