Chinese Home Cooking Recipe - 6. Three-color Vegetables, Two Ways

Ingredients (for 4):

• Garlic sprout - 1 bunch
• Pumpkin - 1
• Bamboo shoots - 3
• Ginger - 1, to mash and get the juice
• Oil - 1 tbsp
• Salt - 1/4 tsp
• Chicken stock - 1/4 cup

Procedures:

1. Break the garlic sprout into stripes of about 4 cm, until the section where the fiber is too tough.

2.  Use only the top part of the pumpkin, peel the skin off and cut into slices of 5 cm long, 0.4 cm thick. Then further cut into stripes of 0.4 cm.

3. Peel the bamboo shoots and cut into 5 cm sections, then cut further into 0.4 cm slices, then further into 0.4 cm stripes.

4. Heat the pan to medium heat, then add the bamboo shoots to toast until softened.

5. Add 1/2 tbsp of oil and then add the garlic sprout, continue to stir fry.

6. Season with salt and then add 1/4 cup of chicken stock, continue to stir fry.

7. Add 1/2 tbsp of oil and the pumpkin stripes.

8. Add the squashed ginger juice and stir well.

Ingredients (for 4): 

• Lotus root - 1 section
• Asparagus lettuce - 1
• Carrot - 1
• Oil -  1 tbsp
• Garlic - 1 clove
• Salt - dashes
• Fish sauce - 2 tsp
• Sugar - 1/4 tsp

Procedures:

1. Peel the lotus root and cut into halves. Then cut into thin slices.

2. Peel the carrot and cut into 0.3 cm slices, then cut into two halves.

3. Peel the asparagus lettuce and cut into diamond shapes.

4. Boil a pot of water and when boiling, add the lotus root and carrot. When the water is re-boiled again, remove the vegetable and drip dry.

5. Heat the pan over medium-high heat, then add the oil and garlic slices to stir fry until fragrant.

6. Add the lotus root and carrot and continue to stir fry.

7. Season with the fish sauce, salt and sugar, then continue to stir fry.

8. Add the asparagus lettuce, stir well and serve.