Heat the rest of the oil in the pan and add the chilli, ginger and garlic.

把剩下的油放到锅里加热，加入辣椒、生姜和大蒜。

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The garlic slows the degradation of the oil during cooking (ginger and Onions also do this), and thus reduces the intake of free radicals from your food.

因为在油炸的时候加入大蒜能够减缓油脂的降解(姜和洋葱也有同样的效果)，因而降低从摄入食品中的对自由基吸收量。

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Reheat the wok (add the remaining 2 ounces of oil if needed) and stir-fry the garlic, ginger, and Onions until aromatic, about 1 minute.

把锅加热(若有需要，倒入余下的2盎司油)，放入蒜末，生姜和洋葱，大火爆炒1分钟，爆出香味。

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