蒜苔，好家常蔬菜，入春以嚟家家户户都喺食，我屋企更加系日日唔少得。仲记唔记得细个嗰阵，净系得到咗冬天屋企，先至买啲蒜苔，过年嘅食饭枱上都唔少得呢味下饭餸。我哋细路仔最爱嘅就系蒜苔炒肉，装上一大碗饭，从碟里便扒拉一啲儿菜，再又小菜汤，将饭同菜与及菜汤一搞，搅匀就大力大力噉行度扒拉，边惊食饭台上定其他好餸，都丝毫唔为所喐，喺仔嘅眼内喇，蒜苔炒肉先系最落饭同最好味嘅菜。一直到而家，多年过去，我哋都已经为人父母，仔们仍然呢味，就同本能噉，代代相传。
Garlic, very homely vegetables, since the spring of every family all eat, my family is not every day. Remember, only the winter home will buy some garlic Festival on the table, little also not the meal. The most favorite thing for our children is to stir fry the garlic in the garlic moss, to hold a large bowl of rice, to pick up a little dish from the plate, to pour a little soup, to stir the rice with the vegetable and soup, and to stir it well, even if the table or other good dishes are not moved, in the eyes of the children, the garlic moss fry. It is the meat and eat the most delicious food. Until now, over the years, we have been parents, children still like this dish, and instinctively, from generation to generation.
【蒜苔炒肉丝】Chinese garlic fried meat
資料：（Material Science）
蒜苔500克、猪瘦肉200克、茶油2湯匙、生粉少許、生抽適量、米醋少許、香油少許、鹽適量。
500 grams of garlic sprouts, 200 grams of lean pork, 2 tablespoons of tea oil, a little raw powder, a moderate amount of soy sauce, a little vinegar, a little sesame oil and a proper amount of salt.
步驟：1、這是我買來的新鮮的蒜苔，市場上有粗細之分，粗的面細的脆，看個人喜好。
1, this is I bought fresh garlic, size of the market, the rough surface fine crisp, personal preference.
2、把蒜苔擇好洗淨切成大約5釐米左右的段，猪肉切成細條，用生粉、生抽和少許鹽抓勻，再倒點香油進去再次抓勻，然後醃制幾分鐘。這樣肉絲既上了底色又入了底味，而且一會兒炒出來是滑嫩的口感。
2, wash the garlic moss well and cut into about 5 centimeters of the section, pork cut into thin strips, with raw powder, raw soy sauce and a little salt to shake well, then pour some oil into the uniform, and then pickled for a few minutes. In this way, both the base and the bottom taste of the meat are on the top, and the fry is tender and tender.
3、熱鍋熱油，先倒入醃制好的肉絲，快速用鍋鏟劃散防止粘連，不停地翻炒，直到肉絲變色後盛出待用。
3, hot pot hot oil, first pour into the cured meat, quickly use the spatula to disperse, prevent adhesion, continue to stir fry, until the meat is discolouration, then it will be ready for use.
4、重起油鍋，油熱後倒入蒜苔淋入少許清水，快速翻炒，用米醋沿鍋邊淋入激香。
4, from the pan, heat the oil into the garlic pour a little water, stir fry with vinegar, along the edge of the pot pour into the bowel incense.
5、蒜苔變色後，倒入炒好的肉絲。如果用的是五花肉，可以不用單獨炒肉，炒完肉之後接著倒入蒜苔炒就可以。
5, garlic color, pour the fried shredded meat. If you are using the pork, stir fried meat can not separate, after finished fried meat fried garlic can then pour into.
6、調入適量的鹽，快速把蒜苔與肉絲翻炒均勻，滴入幾滴香油，炒勻後關火出鍋裝盤。
6, in the amount of salt, garlic and stir fry the shredded meat evenly and quickly, a few drops of sesame oil, stir well after the fire pan.
7、再燜一鍋米飯，不用準備其他的菜，這一道菜就能讓小孩子們多吃一碗飯了。
7, braise a pot of rice, do not prepare other dishes, this dish can make children eat a bowl of rice.
Living in China, I eat this at my school's cafeteria from time to time. My girlfriend can also cook it. I quite like it. In Canada, garlic scapes aren't so common though. Why are you only supposed to eat it during spring?
Garlic sold in spring. This time is cheap and tastes good. The other seasons are anti season planting garlic greenhouse vegetables. The price is higher and the taste is a little worse.
Ah okay that makes good sense.
蒜薹在春天上市销售。这个时间价格便宜而且味道好。其他季节的蒜薹都是大棚种植的反季节蔬菜。价格更高而且味道要差一点。