Stir-Fried Sour Cabbage with Tender Lotus Root Slices
A delicious Zhejiang dish with a perfectly balanced sweet-and-sour flavor.
Ingredients
tender lotus root
400 g
sour pickled cabbage
150 g
salt
to taste
chicken powder
to taste
minced scallion
to taste
minced ginger
to taste
Instructions
1
Step 1
Remove the joints from the lotus root, peel and wash it thoroughly, then cut into slices; cut the sour pickled cabbage into small pieces and set aside.
2
Step 2
Place a wok over high heat, pour in 5 tbsp of oil and heat until hot. Stir-fry the minced scallion and minced ginger until fragrant, then add the sour pickled cabbage pieces and stir-fry for 3 minutes. Add the lotus root slices and stir-fry together, then add chicken powder, salt, and a small amount of water, stir-fry evenly until the lotus root slices are fully cooked, then serve.
