Function: Decrease lactic acid and eliminate fatigue. Treats constipation, high blood pressure, and obesity. Helps yang energy rise in the spring.
Ingredients
- 8 oz dark or light chicken meat
- 2 tbsp cooking wine
- 2 tbsp dark vinegar
- 8-12 oz mung bean sprouts
- 4 scallions (cut in half lengthwise and then into 2-inch pieces; separate green and white sections) (optional)
- 5 shiitake mushrooms (optional)
- 3 tbsp toasted sesame or other oil
- Salt to taste
Method
- Wash the mung bean sprouts, remove the roots, and set aside.
- Slice the chicken and marinate for 10-20 minutes in cooking wine and vinegar. A little cornstarch can be added to the marinade.
- Heat the oil in a frying pan or wok.
- Add the sliced chicken and fry until its color changes.
- Add the mung bean sprouts and continue to stir-fry until the sprouts start to soften.
- Optional: you can stir-fry the shiitake mushroom and scallions in advance and add them to chicken and mung bean sprouts to warm everything together.
- Add some salt and vinegar to taste.
Serves 2-3
Image credit: thewoksoflife.com