Ingredients
160 g wild greens (san cai), 100 g beef, 40 g each of mung bean sprouts and bellflower root, 50 g carrot, 3 cups rice, 1 egg.
Seasonings
2 teaspoons chopped scallions, 1 tablespoon soy sauce, 1 teaspoon each minced garlic, sesame oil, toasted sesame seeds, and sugar, and 1/4 teaspoon ground white pepper.
Instructions
1. Tear the balloon flower root into thin strips, wash with salt and season with sesame oil; slice the beef, stir-fry with seasonings; julienne the carrot, stir-fry and season; blanch the mung bean sprouts and season.
2. Boil the wild greens until tender, then drain and soak in cold water to remove bitterness. Squeeze out excess water, then stir-fry in a pan with cooking oil and seasonings. Fry an egg sunny-side up and shred the egg white into thin strips.
3. Once the rice is cooked, mix it with the beef, then arrange the various ingredients in a colorful pattern on top, and finish by placing the yellow and white egg strips and sesame seeds over everything.