Spring Vegetable Stir Fry

Eating plenty of fresh, young vegetables in spring is a good way to cleanse the body after the dark days of winter.  Asparagus is bitter and warm to re-stimulate the digestion, while the spring onions are also therapeutic – helping to disperse cold, strengthen Qi and warm the stomach.  Early springs of mint and the first chives from the garden will add to the flavor – and help provide warming, yang herbs as the weather starts to change.

Serves 4

Ingredients:

2 tablespoons olive oil

12oz asparagus, cut into 2in pieces

12oz snow peas

bunch of spring onions, chopped

tamari or soy sauce to taste

1 tablespoon of lemon juice or vinegar

2 tablespoons of fresh mint

2 tablespoons finely chopped fresh chives

Fresh mint springs to garnish

Preparation:

Heat a wok, then add oil and stir fry the asparagus and snow peas for 2 minutes.  Add spring onions.

Remove the wok from heat, add vinegar, chopped mint, chives and toss to mix.  Garnish with mint.

Mung Bean Sprouts Stir-Fry

Serves 2 – 4

Ingredients:

1 cup (about 2 ounces) mung bean sprouts

1 tablespoon soy sauce

salt to taste

1 tablespoon rice vinegar

1 tablespoon vegetable oil

few drops of sesame oil

cilantro for garnish

Preparation:

Wash and drain the bean sprouts, trimming the ends if desired.

Add oil to a heated wok or heavy skillet. When oil is ready, add the bean sprouts and stir-fry briefly. Add the soy sauce, vinegar and salt. Stir-fry another few seconds and add the sesame oil. Garnish with cilantro and serve hot.