Three-Color Stir-Fried Diced Lotus Root
Quick home-style stir-fry of diced lotus root with colorful bell peppers and diced meat.
Ingredients
Lotus root (peeled, washed, diced)
300 g
Bell peppers (stemmed, washed, diced)
150 g
Diced meat
50 g
Salt
to taste
Chicken essence
to taste
Light soy sauce
to taste
Peanut oil
to taste
Cumin
to taste
Instructions
1
Blanch the lotus root
Bring a pot of water to a rolling boil and blanch the diced lotus root for 5 minutes.
2
Blanch the bell peppers
Add the diced bell peppers to blanch briefly, then remove, rinse under cold water, and drain well.
3
Stir-fry the diced meat
Heat oil in a wok, add cumin and the diced meat, and stir-fry until the meat changes color.
4
Combine and stir-fry
Add the diced lotus root and bell peppers, and stir-fry until evenly mixed.
5
Season and finish
Season with salt, chicken essence, and light soy sauce. Stir-fry until everything is well-coated and cooked through, then transfer to a plate and serve.
