Stir-fried Wild Mountain Vegetables

Stir-fried Wild Mountain Vegetables

　　Stir-fried Wild Mountain Vegetables

　　A dish made by stir-frying various wild mountain greens (such as bracken fern, cucumber-scented fern, daylily, and thistle shoots): These greens are tender, fragrant, rich in nutrients, and offer diverse flavors, earning them the reputation of being pollution-free delicacies. The origin of stir-fried wild mountain vegetables: In the past, mountain dwellers, while gathering herbs, mushrooms, or logging, would forage for edible wild greens to stave off hunger. This practice evolved into the dish. Nutritional content and benefits: These wild mountain greens are all-natural green foods. Bracken fern contains protein, vitamins, and offers benefits such as clearing heat and detoxifying, relieving diarrhea and promoting urination, and strengthening the body. Cucumber-scented fern contains protein, fat, vitamins, and trace elements, and has functions such as clearing heat, lubricating the intestines, reducing qi, dispelling wind, benefiting qi and calming the nerves, and resolving phlegm. Thistle shoots contain 16 types of amino acids and 22 types of trace elements, offering benefits such as replenishing qi and calming the nerves, strengthening vitality and nourishing kidneys, strengthening the spleen and promoting diuresis, dispelling wind and removing dampness, and promoting blood circulation to relieve pain. Daylilies are rich in essential nutrients for the human body, including pollen, sugar, protein, vitamin C, calcium, carotene, and amino acids, and offer benefits such as stopping bleeding, reducing inflammation, clearing heat, promoting diuresis, aiding digestion, improving vision, and calming the nerves.