Stir-Fried Vegetables for Nourishing Lung and Clearing Fire
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Stir-Fried Vegetables for Nourishing Lung and Clearing Fire

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Stir-Fried Vegetables for Nourishing Lung and Clearing Fire

About This Recipe

This vibrant stir-fry combines crisp wood ear mushrooms, tender water chestnuts, and sweet carrot flowers with crunchy green beans and buttery silver almonds for a delightful mix of textures and flavors. The dish is elevated by fragrant scallion-ginger oil, which infuses every bite with aromatic depth. Quick and easy to prepare, the vegetables are stir-fried in stages to maintain their perfect crunch, then lightly thickened with a glossy starch glaze. A splash of cooking wine adds brightness, while sesame oil provides a nutty finish. The playful carrot flowers make this dish visually stunning, perfect for impressing guests or elevating a weeknight meal. Packed with nutrients from fresh, colorful ingredients, this stir-fry is as wholesome as it is delicious—a harmonious balance of earthy, sweet, and savory notes in every forkful.

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • silver almonds 100g
The aromatics
  • wood ear mushrooms 50g
  • carrots 100g
  • water chestnuts 100g
  • green beans 100g
  • scallions 10g
  • ginger 10g
The sauce & seasonings
  • cooking oil 2 tbsp
  • cooking wine 1 tbsp
  • water starch 1 tsp
  • salt to taste
  • chicken powder to taste
  • sesame oil 1 tsp

menu_book Directions

1
Step 1
Step 1
Soak dried wood ear mushrooms in clean water, remove the stems, and tear them into small pieces by hand.
2
Step 2
Step 2
Slice the carrots and use a cookie cutter to cut them into flower shapes for a nicer appearance.
3
Step 3
Step 3
Wash and peel the water chestnuts, boil them until cooked, then slice them.
4
Step 4
Step 4
Remove the strings from the green beans and wash them clean.
5
Step 5
Step 5
Heat oil in a wok, add sliced scallions and ginger, and fry until they are crispy. Remove the scallions and ginger, leaving the scallion and ginger oil in the wok.
6
Step 6
Step 6
Add the vegetables in sequence, starting with the carrots, stir-frying for a while before adding the water chestnut slices.
7
Step 7
Step 7
Add the wood ear mushrooms and stir-fry.
8
Step 8
Step 8
Add the green beans, pour in cooking wine, and stir-fry for a short time.
9
Step 9
Step 9
Add the cooked silver almonds, pour in water starch to thicken, and season with salt and chicken powder before drizzling with sesame oil and serving.

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