Seasonal TCM Dietetics — Spring

    Rose & Tangerine Sprout Stir-Fry

    玫瑰陳皮炒豆芽 · Méi Guī Chén Pí Chǎo Dòu Yá

    Liver Qi StagnationNeutralJiangnan-inspiredVegetable side
    Rose & Tangerine Sprout Stir-Fry — A crisp, fragrant plate using edible rose and aged tangerine peel to bring lift to an everyday spring meal.

    A crisp, fragrant plate using edible rose and aged tangerine peel to bring lift to an everyday spring meal.

    Prep
    10 min
    Cook
    6 min
    Total
    16 min
    Yield
    2 servings

    Ingredients

    • 200 g mung bean sprouts
    • 5 g culinary dried rose petals
    • 5 g aged tangerine peel, soaked and finely sliced
    • 1 garlic clove, sliced
    • 1 tbsp light soy sauce
    • 1 tbsp rice vinegar
    • 1 tbsp peanut or rice-bran oil
    • 1 spring onion, sliced

    Method

    1. 1Soak the tangerine peel in warm water for 10 minutes, drain and slice very finely.
    2. 2Heat a wok until hot, add oil, garlic and tangerine peel, and stir for 20 seconds.
    3. 3Add sprouts and toss briskly for 90 seconds so they remain crisp.
    4. 4Add soy and vinegar, remove from heat, then fold through rose petals and spring onion.

    Nutrition (approx.): ~110 kcal per serving · 1 side plate (~150 g)

    Food-use notes

    • Use only rose petals sold for culinary use.
    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.