Say farewell to the gloomy winter season, and welcome the colorful and vigorous spring with food that has a fresh look and tempting colors. The dish we recommend today blends white, green and red to brighten up your dinner table, so join us!
According to the theory of traditional Chinese medicine, spring is the season for nourishing the liver and moistening dryness. Some new-grown vegetables, mushroom and honey are among the best choices for this.
More practically, “春天都来了，夏天还远吗？”(spring is coming, could summer be far away?) For girls, summer is a season that brings both anticipation and dread. Dresses, skirts and so on are tools to show off in summer for those in amazingly good-shape, but they can be disastrous for those who got fat during the winter. So before the summer comes, make good use of the time you’ve got to eat a healthy vegetable dish and shed those pounds!
Pea Sprouts: 100g
Beech mushroom (crab mushroom): 250g
Red pepper: one half
Yellow pepper: one half
Garlic: 1 clove
Salt: 1/2 teaspoon(3g)
Break up the beech mushrooms with your fingers and thumb, soak in light salty water for 30 minutes, then rinse; pour some water into a saucepan, after boiling, add in the mushrooms, blanch for 20 seconds then take out.
Using the rest of the blanched water, continue to blanch the washed pea sprouts for 10 seconds then take them out.
Remove the pedicels and seeds of the red and yellow peppers, wash and clean them, then chop them into smaller pieces (similar to mushrooms’ size); chop the chive into segments and slice the garlic.
Pour some oil into a wok, fry the garlic slices until the smell comes out then add the beech mushrooms and quickly stir-fry; add in the chopped chive and red and yellow peppers, stir-fry for 30 seconds, then add the pea sprouts in, sprinkle some salt and finally stir-fry for a little while (less than 15 seconds).
That’s it! There’s no need to add MSG or any other seasonings. Enjoy!