Bringing Lunch to Work: A Guide and Healthy Recipe Recommendations.

Many office workers, because they are not used to eating meals outside, prepare their lunch for the next day every evening. But do you know that some dishes should not be eaten overnight, as they can affect your health? For example, green vegetables. However, if we don't eat vegetables, we can't ensure a balanced nutrition. So, what exactly should office workers pack for lunch? Let's introduce four options below:

Lotus Root and Wood Ear Mushroom Stir-fried with Pork Slices

Lotus Root Stir-fried with Pork Slices

Ingredients: One section of lotus root, one piece of lean pork, an appropriate amount of shredded ginger

Method:

1. Peel the lotus root and cut it into thin slices. Cut the lean pork into thin slices along the grain and marinate with oyster sauce, salt, soy sauce, and oil for 10 minutes;

2. Heat oil in a wok, stir-fry the lotus root for a few times, add a little water, cover, and cook for 2 minutes. Season with salt, then scoop out and set aside;

3. Briefly rinse the wok, heat oil, add ginger and stir-fry until fragrant, then add the pork slices and stir-fry until the color changes. Sprinkle a little water, prepare a thin slurry of cornstarch mixed with water, pour it in to thicken slightly, then dish out.

Water Bamboo Stir-fried with Pork Slices

Water Bamboo Stir-fried with Pork Slices

Ingredients: 4 water bamboo stalks, 1 piece of lean pork, 1 slice of ginger, light soy sauce, dark soy sauce, oil, cooking wine, salt, sugar, cornstarch

Method:

1. Peel the tough outer layers of the water bamboo and slice them diagonally;

2. Slice the lean pork thinly and marinate with light soy sauce, dark soy sauce, cooking wine, salt, and cornstarch for 10 minutes;

3. Heat oil in a wok, add the water bamboo and stir-fry over high heat for about 1 minute until soft, then remove and set aside;

4. Add more oil to the wok, add the pork slices and stir-fry quickly over high heat until the color changes. Add the water bamboo back and continue stir-frying for 2 minutes. Then, add light soy sauce and salt for seasoning, and a little sugar to enhance the flavor;

5. Finally, mix cornstarch with dark soy sauce and a little water to make a thin slurry and thicken the sauce.

Friendly Reminder:

The water bamboo should be stir-fried until it releases its moisture and becomes soft with slightly charred edges for the best taste. Marinating the pork slices in advance makes them more flavorful. Adding cooking wine removes any gamey taste, and a little sugar can enhance the freshness.

Mushroom Stir-fried with Pork Slices

Fresh Mushroom and Tender Pork Slices

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Ingredients: Fresh mushrooms, pork, abalone sauce, salt, oil, ginger

Steps:

1. Slice the pork and marinate with an appropriate amount of salt, oil, light soy sauce, and dark soy sauce for 10 minutes;

2. Slice the mushrooms and ginger;

3. Heat oil in a wok, add the mushrooms and stir-fry until their moisture is released and they are cooked dry, then remove and set aside;

4. Heat oil in the wok, add ginger slices until fragrant, then add the pork slices and stir-fry quickly until they change color. Add the mushrooms back and continue stir-frying for 1 minute. Add a little abalone sauce for seasoning, and a little cornstarch mixed with water to thicken slightly, then dish out.

Colorful Pepper Stir-fried with Shredded Pork

Colorful Pepper Stir-fried with Shredded Pork

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Ingredients: One piece of lean pork, one yellow pepper, one red pepper, light and dark soy sauce, oyster sauce, oil, salt, starch, ginger

Steps:

1. Shred the lean pork and marinate with an appropriate amount of light and dark soy sauce, oil, and salt for 10 minutes;

2. Cut the colorful peppers into desired shapes, and shred the ginger;

3. Heat oil in a wok, add ginger and stir-fry until fragrant, then add the shredded pork and stir-fry quickly until the color changes. Remove and set aside;

4. Add a little more oil to the wok, add the colorful peppers and stir-fry quickly until they are slightly softened. Add the shredded pork back and stir-fry to combine. Season with a spoonful of oyster sauce and a little salt. Thicken with a starch slurry and serve.