Ingredients:
Sengkuang (Yam Bean)-500 gm, Carrot-1/2 pc, Dried Shrimp-1 handful, Minced Garlic-1 tbsp, Cooking Oil-as needed, Dried Shrimp Water-as needed, Soy Sauce-1 tbsp, Oyster Sauce-1 tbsp, Pepper Powder-as needed
Methods：
1. Peel and julienne or shred the sengkuang and carrots.
2. Wash and soak the dried shrimp until soft, then chop finely. Set the soaked shrimp water aside for use.
3. Use the Induction stove, set the heat level to 5, and add oil to the pan. Once the oil is hot, reduce the heat to level 3 and add the minced garlic and chopped dried shrimp to sauté until fragrant.
4. Add the shredded carrots and stir-fry until slightly softened, then add the sengkuang. Adjust the moisture by adding the reserved shrimp water according to preference.
5. Once the sengkuang is slightly softened, increase the heat to level 5, and add the soy sauce, oyster sauce, and pepper powder, stir-fry until well mixed.
6. Turn off the heat and transfer to a serving dish. Serve with rice, or use as a filling for fried spring rolls, Vietnamese spring rolls, or Chai Kuih (Crystal Dumplings).
材料：
沙葛-500gm左右、红萝卜-半条、虾米-1把、蒜末-1大匙、食油-适量、虾米水-适量、酱油-1大匙、蚝油-1大匙、胡椒粉-适量
做法：
1. 沙葛和红萝卜削皮后切丝或刨丝。
2. 将虾米洗净泡软后剁碎，虾米水放置一旁待用。
3. 使用Induction，火力设定5号热油，油热后火力调小至3号并加入蒜末、虾米爆香。
4. 先加入萝卜丝翻炒至微软后再加入沙葛，可根据喜好适量加入虾米水调整湿度。
5. 沙葛炒至微软，火力调大至5号，再加入酱油、蚝油和胡椒粉翻炒均匀。
6. 熄火起锅即可配米饭食用，或作为内馅制成炸春卷，越南春卷或菜粿。