In spring, the favorite to eat isgreen beansorpeas.

  When I was young, they were always cooked in a pot with five-spice flavor using the pod,

  with a soft and silky texture that was my absolute favorite, even tasting like meat while eating.

  Now living in Jiangnan, I find that people here eat more delicately,

  stir-fried green beans with minced scallionsbetter showcase the freshness of the green beans themselves, very delicious.

  The preparation is extremely simple, a quick dish done within ten minutes,

  after cooking, its beautiful color makes one's mood instantly brighter upon seeing this fresh green.

  A continuous stream of fresh and delightful flavors in spring---stir-fried green beans with minced scallions

  Ingredients: 200g fresh green beans, 4-5 stalks of green onions, salt to taste, a pinch of sugar

  The steps for making stir-fried green beans with minced scallions

  Wash the green beans and chop the green onion into pieces, separating the white part from the leaf.

  Heat a pan over medium heat, add an appropriate amount of oil, and sauté the white part of the green onions until fragrant.

  Add the green beans and stir-fry for one or two minutes until the skin begins to crack slightly.

  Pour in half a bowl of water, add salt and a pinch of sugar, cover and simmer for 4-5 minutes.

  Once most of the water has evaporated, sprinkle with green onion leaves, turn off the heat, stir-fry briefly before serving.

  Cooks.comWebsite Tip

  cannot be eaten with: eating them together can cause abdominal pain.and can be eaten together: consuming these two together has health benefits such as strengthening the spleen, warming the body,

  invigorating blood circulation, regulating menstruation, and detoxifying.Nutritional value ofGreen beans are also known as Hu dou, Luo han dou, Fo dou, or Wō dou.

  From tender sprouts to mature seeds, green beans can be used for vegetables.

  Nutrient-rich,protein content is second only to soybeans;carbohydrate content is second only to red beans and kidney beans;fat content is low;dietary fiber content is high.Carbohydrates are second to none in mung beans.Mung beans,and adzuki beans;have low fat content;also have a high fiber content.