Mixed seasonal stir-fry

A study recipe associated with the balanced constitution (平和质, Píng Hé Zhì): a quick stir-fry of varied seasonal vegetables with no single starring ingredient.

Ingredients (2 servings)

• 1 carrot, thinly sliced Carrot
• 2 celery stalks, sliced on the bias Celery
• 4 shiitake mushrooms, sliced Shiitake mushroom
• A handful of rehydrated wood ear Wood ear fungus
• 2 slices ginger, in strips Fresh ginger
• 1 tablespoon oil and salt or light soy Soy sauce

Preparation

1. Stir-fry the ginger in hot oil for a few seconds.
2. Add the carrot and shiitake and stir-fry 3 minutes over high heat.
3. Add the celery and wood ear and stir-fry 2 minutes more; they should stay crisp.
4. Season lightly and serve with rice or millet.

Traditional reading

For the balanced constitution, tradition proposes correcting nothing, only maintaining variety, moderation, and seasonality. The study dish is therefore deliberately ordinary: rotating vegetables, brief technique, and middle flavors, with no thermal or flavor extremes.

Variations

• Rotate vegetables by season: spinach in spring, daikon in winter.
• With golden tofu cubes it becomes a one-dish meal.

Precautions

Celery is a recognized allergen in several regions; cook shiitake thoroughly and soak wood ear cold and refrigerated. Constitution is determined with a professional; this recipe is study material, not a personal plan.