🌿 本草綱目聊天室：豌豆苗

🌿 本草綱目聊天室：豌豆苗｜Pea Shoots Herbal Compendium Chatroom: Pea Shoots --- 🥬 介紹 / Introduction 今天介紹的是 豌豆苗（Pea Shoots）， 是豌豆發芽後的嫩莖與嫩葉，葉片細嫩、帶有淡淡豆香與清甜味，口感柔軟又爽脆，常見於清炒或湯品。富含維生素與植物蛋白，是高營養密度的芽菜之一。 Pea shoots are the tender stems and leaves of sprouted pea plants. They have a mild bean aroma and slightly sweet flavor, with a soft yet crisp texture. Commonly used in stir-fries or soups, they are rich in vitamins and plant-based protein. --- 🟢 三聖對話 / The Three Herbal Sages Chat 扁鵲 Bian Que： 「豌豆苗性平味甘，能和中益氣、利水消腫。」 “Pea shoots are neutral in nature and sweet in taste; they harmonize the middle burner, boost energy, and promote urination to reduce swelling.” 華佗 Hua Tuo： 「嫩苗宜大火快炒，清香鮮甜，最能養胃。」 “Best quickly stir-fried over high heat to preserve freshness and sweetness, supporting stomach health.” 李時珍 Li Shizhen： 「含維生素與蛋白質，可補氣養血，清爽不膩。」 “Containing vitamins and protein, they help nourish qi and blood while remaining light and refreshing.” --- 🟡 中醫功效 / Traditional Chinese Medicine Benefits 和中益氣 / Supports digestive energy 利水消腫 / Promotes urination and reduces edema 清熱生津 / Clears heat and generates fluids 潤燥舒肝 / Moistens dryness and soothes liver 養血助顏 / Supports blood nourishment --- 🔵 西方營養學 / Western Nutritional Perspective 富含 維生素 C、A、K / Rich in Vitamins C, A & K 含 植物蛋白 / Contains plant-based protein 富含 葉酸 / Rich in folate 含 膳食纖維 / Contains dietary fiber 低脂低熱量 / Low fat and low calorie --- 🍳 烹飪建議 / Cooking Tips 蒜炒豌豆苗 / Quick stir-fry with garlic 加入湯品 / Add to clear soups 涼拌沙拉 / Mix into fresh salads 搭配海鮮 / Pair with shrimp or scallops --- 💡 小貼士 / Quick Tip 豌豆苗纖維細嫩，適合快速料理；過久加熱會失去清甜與鮮綠色澤。腸胃虛寒者建議熟食為佳。 Pea shoots are delicate and best cooked briefly. Overheating reduces sweetness and vibrant color. Those with sensitive digestion may prefer them cooked rather than raw.