Cut off the roots and cut them into 3cm widths. Shimeji cuts off the stem Wash Kikurage with water and cut into bite-sized pieces Cut the carrots　into shapes of half circles

* Step 2

A and B are put in a bowl and mixed together.

* Step 3

Put sesame oil in a frying pan and heat Add carrots, green pepper stems, shimeji, kikurage and sprouts Fry until soft

* Step 4

Add the leaves of Bok choy and mix, turn A and stir for 1.2 minutes

* Step 5

Turn off the heat, tilt the frying pan and add B to the broth. If it gets thick, entangle it as a whole.

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bok-choy Kikurage sprouts Carrot grated ginger sesame oil sake salt with rice malt mirin starch water

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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