Stir-Fried Youmai cabbage with Garlic 蒜蓉炒油麦菜

[Ho Kwok Leung]

这个菜式主要是练习炒菜的勾献感觉，
一般厨师大概要半年以上时间左右才能掌握感觉
要看炒锅裏的水份有多少，而决定下多少马铃薯淀粉勾献，
淀粉过多会变浆糊，过少勾献会失败，芡汁不能包着菜。
最好是炒菜的时候水分刚好，不多不少，这样勾芡会比较容易。
食完碟底没有大量芡汁和油份为上等。

食材
油麦菜

调料
蒜
盐
糖
生抽



This dish primarily focuses on mastering the technique of thickening stir-fried dishes.
Typically, a chef needs six months or more to grasp the proper feel.
The key is to assess the moisture content in the wok to determine the amount of potato starch to add for thickening.
Too much starch will turn it into a paste, while too little will fail to thicken properly, leaving the sauce unable to coat the dish.
The ideal scenario is when the vegetables have just the right amount of moisture—neither too wet nor too dry—making thickening easier.
A superior dish will leave minimal residual sauce or oil at the bottom of the plate after eating.

**Ingredients**
Youmai cabbage (Chinese leaf mustard)

**Seasonings**
Garlic
Salt
Sugar
Light soy sauce

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**Notes:**
1. "勾芡" is translated as "thickening," referring to the starch-based sauce technique.
2. "油麦菜" is specified as "Youmai cabbage" (a common leafy green in Chinese cuisine), with a brief clarification in parentheses.
3. Culinary terms like "生抽" are rendered as "light soy sauce" for clarity.