Qiang Water Chestnuts
Slice and blanch the water chestnuts, then toss with the greens and salt. Sprinkle with scallion and ginger and finish with a drizzle of hot chili oil.
Ingredients
Water chestnuts (peeled, washed, sliced)
500 g
Pepper oil (heated)
19 g
Bok choy
2
Chopped scallion
4 g
Ginger
3 slices
Sugar
11 g
Fine salt
19 g
Instructions
1
Step 1
Peel and wash the water chestnuts, cut each in half lengthwise, then slice straight across into pieces about 2 fen thick. Blanch briefly in boiling water, then remove and drain.
2
Step 2
Combine the bok choy and salt in a serving plate.
3
Step 3
Top with the scallion and ginger. Heat the pepper oil and pour it over the dish to finish.
