Stir-fried Chinese Cabbage Stems with Colorful Peppers

Overview

In daily life, Chinese cabbage stems are often disliked when stir-fried with leaves. My husband and son always eat the leaves. I also liked to eat the leaves when I was a child, but after becoming a mother, I unconsciously left the leaves for my son to eat the cabbage stems. However, in order to make the Chinese cabbage stems better reflect its value, I decided to change the method to sublimate it, so I came up with such a simple and quick dish.

Tags

• hot dishes
• home cooking
• black fungus
• chicken essence
• chinese cabbage stems
• chives
• red pepper
• yellow pepper
• black pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, Chinese cabbage stalks, yellow peppers, and black fungus. Red pepper, chives.

   

2. 2 Slice the Chinese cabbage stalks, yellow peppers, red peppers, chives, and black fungus in turn.

   

3. 3 Heat oil in a pan, add all the ingredients and stir-fry over high heat. Add salt, chicken essence and black pepper and serve. (Chili peppers are a bit spicy, and they can also be made into spicy and sour flavors, which are also good with rice.)

   

4. 4 Chinese cabbage stalks are rich in fiber, which can promote the peristalsis of the human small intestine and benefit metabolism. Because it contains low calories, it is also a good supplementary food for patients with obesity and diabetes. The trace element molybdenum contained in it can block the production of carcinogens such as nitrosamines in the human body, making it a good anti-cancer product. The therapeutic value of cabbage stems is to relieve heat and relieve irritability, stimulate the intestines and stomach, nourish the stomach and promote fluid production, relieve irritability and thirst, diuretic and laxative, clear away heat and detoxify; it can be used for lung-heat cough, constipation, erysipelas, and paint sores. What diseases does cabbage stem have an auxiliary treatment effect? Pneumonia, cold, asthma, nephritis, nephrotic syndrome