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Stir with crushed ice. Strain into glass filled with ice. Top with soda water, grated nutmeg, and ground cinnamon.
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在调酒杯中加入冰块，把所有成份倒入其中，倒入苏打水，搅动后倒入加冰的高球杯，用豆蔻、肉桂和柠檬角装饰。 |
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Stir with crushed ice. Strain into snifter glass. Garnish with a cherry.
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在调酒杯中加入冰块，把所有成份倒入其中，搅动后倒入白兰地杯，再用红樱桃装饰。 |
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Stir-fry all vegetables in 2 tbsp oil for about 2 minutes. Stir in sauce mix and heat through.
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制法：1.用2汤匙油将所有蔬菜炒香约2分钟，下芡汁炒匀至热透。 |
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Stir-fry beef fillet in 2 tbsp oil until done. Stir in Lee Kum Kee Black Pepper Sauce and heat through.
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用2汤匙油炒熟牛柳，加入李锦记黑椒汁及大蒜，炒匀至热透。 |
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Stir-fry beef in 2 tbsp oil until done. Add carrot, potatoes and sauce mix. Stir well until heated through.
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用2汤匙油炒熟牛柳，加入甘笋、马铃薯及芡汁，炒匀至热透。 |
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Stir-fry celery and onion in 1 tbsp oil until tender. Add brown rice and seasoning mix. Stir well until heated through.
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制法：1.用1汤匙油将西芹及洋葱炒至软身，加入糙米饭及调味料，炒匀至热透。 |
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Stir-fry chicken in 2 tbsp oil until almost done. Add bell peppers and Lee Kum Kee Char Siu Sauce. Stir well until chicken is done.
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用2汤匙油炒鸡丁至9成熟，加入甜椒及李锦记叉烧酱，炒匀至鸡丁熟透。 |
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Stir-fry chicken in 2 tbsp oil until done. Add green/red bell pepper and Lee Kum Kee Chili Garlic Sauce. Stir well and serve hot.
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用2汤匙油炒熟鸡丁，加入青/甜红椒及李锦记蒜蓉辣椒酱，炒匀上碟。 |
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Stir-fry chicken wings in 2 tbsp oil until done. Add celery, carrot and Lee Kum Kee XO Seafood Sauce. Stir well until heated through.
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用2汤匙油炒熟鸡翼，加入西芹、甘笋及李锦记XO海皇酱，炒匀至热透。 |
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Stir-fry fish in 2 tbsp oil until golden yellow and done.
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用2汤匙油将鱼柳炒至金黄熟透。 |
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Stir-fry onion, potato and button mushrooms in 2 tbsp oil. Add chicken and stir-fry for a while.
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制法：1.用2汤匙油略炒洋葱、马铃薯及蘑菇，加入鸡肉再炒一会。 |
