Stir-fried mung bean sprouts with broccoli

Overview

Stir-fried mung bean sprouts with broccoli is a very simple home-cooked dish, and it is also the most suitable weight loss dish in spring. Broccoli is also called green cauliflower and broccoli. Its nutritional content far exceeds that of similar vegetables and is called the crown of vegetables. It is often eaten at home and is rarely used to stir-fry meat. It is always stir-fried or served cold. It is crispy, tender and refreshing, refreshing and relieves greasiness. It is an appetizer and a meal, and the whole family likes it. As the saying goes, bean sprouts are eaten in spring. The nutritional value of bean sprouts is much higher than that of mung beans. It has the effect of clearing away heat and detoxifying. It is most suitable to eat in spring. It can help the five internal organs to change from winter storage to spring growth, which is beneficial to clearing the liver fire, strengthening the spleen and nourishing the stomach. Paired with broccoli, both are low-fat and low-calorie ingredients. They are very rich in dietary fiber. They can detoxify and nourish the skin, promote gastrointestinal motility, eliminate fat and defecate. Regular consumption can achieve the purpose of losing fat and slimming.

Tags

• cold dishes
• home cooking
• summer recipes
• broccoli
• five spice powder
• garlic
• june xianqing 10 light salt original soy sauce
• mung bean sprouts
• oil
• onions
• vida premium rice vinegar
• salt

Ingredients

Steps

1. 1 These are home-grown mung bean sprouts. A handful of mung beans can grow into a full pot, which can be eaten for several meals. It costs 3 to 5 yuan per pound to buy it from outside!

   

2. 2 Soak the broccoli in light salt water for more than 10 minutes, or about half an hour. Try to clean the dust and other things attached to it as much as possible. Light salt water can also play a role in killing insects, and then clean and fish it out repeatedly. Add an appropriate amount of water to the pot. When the water boils, add a spoonful of salt and a few drops of oil. Pour in the washed broccoli and blanch it. When the color turns green, immediately remove the cold water to control the moisture. Adding salt and oil will keep the color of the broccoli brighter.

   

3. 3 Homemade mung bean sprouts will have fibrous roots, which can be removed before frying. You can also fry them without picking them. They are also nutritious. Blanch the broccoli in cold water to control the moisture content.

   

4. 4 Add an appropriate amount of oil to the wok, sauté the chopped green onions, chopped garlic, and five-spice powder, then add the broccoli and stir-fry.

   

5. 5 Add mung bean sprouts and stir-fry evenly.

   

6. 6 Mung bean sprouts are very crisp and tender. Stir-fry for a few times. Add salt, vinegar, a little sugar, June Fresh Light 10 Light Salt Original Soy Sauce, and stir-fry evenly.

   

7. 7 Remove from pan and plate. Light but not greasy, crisp, tender and refreshing, a delicacy that nourishes and protects the liver in spring.