CNY Home Traditions

レシピ

材料・調味料

冬筍: 1 piece

豆干: 1/2 piece

黄豆芽: 20 grams

木耳: a few pieces

香菇: 5pieces

西芹: half a stalk

胡蘿蔔: half a carrot

金針菜: 20 pieces

豌豆夾: 10 pieces

大白菜: a few leaves

薑: 2 slices

青葱: 2 stalks

作り方

1: Soak the dried ingredients until they are ready - 木耳，香菇，金針菜。 Cut them into 1.5 inch long thin strips.

2: If the 冬筍 is fresh one, peel it and cook it in boiling water for 5 mins, then cut into thin strips.

3: Cut all the other ingredients to 1.5 inch thin strips, except for the 黄豆芽 which should be removed of root part but leave the bean in tact. Only use the white stem of the Chinese cabbage大白菜 to cut into thin strips.

4: Heat up wok. Add 2 tablespoons of cooking oil. when the oil is hot, stir fry the mushroom香菇 till fragrant, then add in 木耳，金針菜. Add salt to taste. Remove from wok when cooked through.

5: Clean wok and heat it up. Add 2 tablespoons of cooking oil. when hot, stir fry the ginger薑，葱spring onion, carrot胡蘿蔔 for a few seconds, then put in celery 西芹，Chinese cabbage 大白菜，冬筍，豆干，黃豆芽 - in this sequence, after a few stirs each. Add salt to taste.

6: Put back the earlier ingredients into the wok, gently mix with the help of chopsticks and frying stick together. scoop all up and ready to serve.

ポイント

Use good quality ingredients and salt to taste. No soy sauce so the color is not darkened.
As Chinese New Year tradition, there should be at least 10 type of vegetables. The choice is to have vibrant colors, with less water content so that the dish will not turn soggy.
it can be enjoyed hot and cooled.