製作方法/Preparation

1. 將花椰菜切成小朵，粗莖去皮切片。用清水洗淨並瀝乾水分備用。
2. 中火熱鍋並倒入食用油，加入蒜末（及紅蘿蔔片）煸炒約 40-60 秒，直到香氣釋放。
3. 放入花椰菜翻炒，讓表面均勻沾裹油光。接著均勻淋上 10g 炒菜醬。
4. 倒入水並立即蓋上鍋蓋，悶煮 1.5 至 2 分鐘。打開鍋蓋，轉大火快炒 10 秒讓醬汁收勻，即可盛盤。

1. Cut the broccoli into small florets, peel the thick stems, and slice them. Wash thoroughly with water, drain well, and set aside.
2. ​Heat the pan over medium heat, pour in the cooking oil, add the minced garlic (and carrot slices), and stir-fry for about 40–60 seconds until fragrant.
3. ​Add the broccoli and stir-fry until evenly coated with oil. Next, evenly drizzle in 10g of stir-fry sauce.
4. ​Pour in the water and immediately cover with the lid to steam for 1.5 to 2 minutes. Remove the lid, turn to high heat, and stir-fry quickly for 10 seconds so the sauce coats evenly, then plate and serve!