Stir-fried winter bamboo shoots with silver stems

Overview

Silver stem greens or silver mustard greens? I have never known what its scientific name is. I checked it on Baidu today and found that both names are probably acceptable. Baidu Encyclopedia also calls it Silverweed. You wouldn’t know it if you didn’t check it, but it turns out that silver cabbage is very nutritious: every 100 grams of edible part contains 1.529 grams of protein, 0.672 grams of fiber, 41.51 mg of vitamin C, 0.27 grams of reducing sugar, dry Substance 6.03 grams, soluble solids 2.44 grams, total acid 0.048 grams, calcium 166 mg, magnesium 145.09 mg, iron 2.64 mg, zinc 1.53 mg, manganese 0.27 mg. This silver cabbage is grown by my sister-in-law, and she uses it to make soup for me every year. It is very refreshing and delicious.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• oil
• silver stem vegetables
• sugar
• winter bamboo shoots
• salt

Ingredients

Steps

1. 1 Peel off the winter bamboo shoots, cut off the old roots, cut them in half, and blanch them to remove the astringency.

   

2. 2 Wash the silver stems.

   

3. 3 Cut into small pieces of about 2CM, add 1 tsp of salt, rub for a while, and marinate for 10 to 15 minutes.

   

4. 4 Wash off the salt and squeeze dry.

   

5. 5 Cut winter bamboo shoots into thick shreds.

   

6. 6 Heat the wok and add oil. There should be a little more oil than usual for cooking. This dish needs oil. Add the silver stems and stir-fry.

   

7. 7 Add winter bamboo shoots and stir-fry.

   

8. 8 Add a small bowl of water and bring to a boil over high heat, add salt and sugar to taste. There is also a little more sugar than usual for stir-fry dishes, which makes this dish slightly bitter.

   

9. 9 Done!