5款节后健康美食，每逢佳节不长肉！

Citrus & ginger steamed fish with stir-fry veg
柑橘姜蒸鱼配炒时蔬
Ingredients
配料
zest and juice 1 orange
1个橙子榨汁，把皮碾碎
1 tbsp reduced-salt soy sauce
1汤匙不太咸的酱油
2 tsp white wine vinegar or rice vinegar
1茶匙白葡萄酒醋或米醋

300g pack of 2 white fish fillets or loins
300g罐装的2块鲑鱼肉片或鱼脊肉
1 tbsp very finely shredded ginger
1汤匙切碎的姜
2 tsp sesame oil
2茶匙香油
10 spring onions, halved and sliced lengthways
10根大葱，切两半再切成细长片

2 garlic cloves, thinly sliced
2瓣大蒜，切薄片
1 red pepper, deseeded and sliced
1个红辣椒，去籽切片

140g beansprouts
140g豆芽
1-2 tsp sesame seeds, toaste
1-2茶匙芝麻，烤好
Method
做法
1. Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
把橙子皮末、橙汁、酱油和醋混合，蒸锅上铺好烘焙纸，底层放热水，鱼肉上放一点儿姜，放到蒸笼上，淋上2汤匙调料。盖好盖子蒸5-6分钟，蒸至鱼肉容易脱落。
2. Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.
同时把不粘锅里的油加热，把大葱、蒜、辣椒和剩下的姜爆炒两分钟，放入豆芽再炒2分钟，把鱼汤倒到蔬菜上，加入调料搅拌，然后分别倒入几个碗里，放上鱼肉，再撒上芝麻。