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1·Fresh: asparagus, green bell pepper, mushroom, black oliver.

新鲜：芦笋，绿柿子椒，香菇，黑奥利弗。

2·Bouquet: Green bell pepper, gooseberry and notes of the tropical fruit maracuya.

气味：带有青椒、醋栗与热带水果的香气。

3·Scramble with a little olive oil, red and green bell peppers, maybe broccoli, onions, black pepper.

用少许橄榄油，红色和绿色的青椒，再加上西兰花，洋葱，黑胡椒一起翻炒。

4·Slice mushrooms, cube dry bean curd, vegetarian ham, carrot, water chestnuts, green bell pepper. Chop the chili.

洋菇切片，豆干、素火腿、红萝卜、荸荠、青椒均切丁，红辣椒切末。

5·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.

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。

6·Step 3: prepare the sauce with diced green pepper and red bell pepper, minced scallion, garlic and ginger, salt, sugar, light soy sauce, soy sauce, rice vinegar and sesame oil.

步骤三：青红椒切粒放入碗中放入葱末蒜粒姜末加盐糖生抽酱油米醋香油调味。

7·Australian rock lobster with timbale of green vegetable, crabmeat, caviar and bell pepper coulis.

澳洲龙虾配蔬菜挞，蟹肉，鱼子酱及甜椒汁。