3) Heat wok, add oil. Add spring onions and garlic, fry to bring out flavor, remove from wok and discard. Add superior stock and condiments, then add cooked ingredients (add peas last to prevent them going yellow from overcooking). When the stock comes to the boil, add a little cornflour blended in water to thicken slightly.
3. 起油鍋，將蔥蒜爆香後撈出，然後加入高湯，放入調味料，再將已煮熟的材料放入（豌豆最後放，以防煮久變黃），煮滾後用太白粉調水稍加勾芡