材料:山蘇、嫩梗250g、丁香魚少許、樹籽、辣椒、薑片、蒜片少許。
作法:1. 將嫩梗汆燙備用。2. 辣椒、薑片、蒜片、樹籽先炒香再依序放入丁香魚及山蘇拌炒。3. 再放入糖、雞粉少許。4. 最後放入嫩梗，約炒30秒即可。
美味絕招：1、若要去除山蘇苦澀味，烹調前可先浸水一小時，或以開水加鹽川燙過。2、炒山蘇最好以大火快炒以保留滑嫩口感。
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Indrgents：Fernery,Tender Stem: 250g,Some fingerlings,Cummingcordia,Chili,Sliced Ginger,Sliced Garlic
Cooking Methods: 1. Quick boil the tender stem in advance. 2. Stir-fry the chili, sliced ginger, sliced garlic and cummingcordia, then put the fingerlings and fernery and fry together. 3. Add some sugar and chicken powder. 4. Finally put the tender stem and stir-fry for 30 seconds, then finished.
Master-stroke:1.To remove the bitter taste of fern, the fernery can be dipped in water for an hour before cooking or quick boil the fernery by salty water.2.Please stir-fry the fernery in blaze fire for keeping tender taste.