Chive Stir Fried Lily Bulb (韭菜炒百合)
Ingredients:
- Jiu cai (韭菜) chive 1Ib
- Xian bai he (百合) fresh lily, lily bulb 3
- Sheng jiang (生姜) fresh ginger 10 g
- Qing cong (青葱) green onion 100 g
- Da suan (大蒜) garlic 3 claves
- Sheng jiang (生姜) fresh ginger 3 slices
- Sheng chou (生抽) soy sauce 1 tbp
- vegetable oil 2 tsps
- Table salt right amount
Cooking methods:
- Wash Chive and cut into about 2 inches long
- Wash 3 fresh lily bulb and peel into pieces
- Peeled garlic, cut into pieces
- Wash green onion and cut into about 2 inches long
- Put 2 tbsp of vegetable oil into the hot pan, then put in ginger, garlic and onion
and stir-fried about 10 seconds - Add in chive, fresh lily bulb and soy sauce and stir-fried about 2 minute
- Add in fresh lily bulb and stir-fried about 2 minute
- Add ¼ cup of water and cover the lid until boiling
- Pinch of salt and serve
Function:
- Tonify the liver and kidney
- Fortify yang
- Clear the heart, Consolidates jing (essence), Calms the shen (spirit)
- Warm the stomach, Nourish stomach yin
- Harmonize the middle jiao
- Moisten the lung and arrest cough
- Treat chronic stomach qi reversal such as vomiting, hiccups, etc.