Spring is a great season for eating wild vegetables, and Xiāngchūn (Toona sinensis) can be considered the first delicacy of spring. Xiāngchūn is recorded in the ancient text Qímín Yàoshù as “Chunmu” and is a precious tree vegetable. Xiāngchūn is rich in protein, vitamin C, carotene, calcium, phosphorus, iron, and other nutrients. It has a bitter, neutral, and cool nature, and it enters the lungs, stomach, and large intestine meridians. It can clear heat and detoxify, promote digestion and qi circulation, and nourish the skin and brighten the eyes. It is said to also help prevent hair loss. Below, we will provide a recipe for Xiāngchūn Stir-Fried Eggs.
Recipe for Xiāngchūn Stir-Fried Eggs:
Take a handful of fresh Xiāngchūn, wash and drain it, then blanch in boiling water for 30 seconds. Remove and cool, squeeze out excess water, and chop finely. Slice some green onions into rings. Beat 6 eggs in a bowl, add a pinch of salt and white vinegar, and mix well. Combine with the chopped Xiāngchūn.
Heat oil in a pan, pour in the Xiāngchūn and egg mixture, and do not stir immediately. Once it sets, gently push it around, frying until both sides are golden brown, then break it into small pieces. Finally, add the green onion rings and stir-fry on high heat for a few moments before serving. It is fresh, tender, and smooth, with a beautiful color and rich nutrition.