Stir-fried Lotus Root with Ginger
BY: Luo Wen Hui ｜PHOTO：Lao Mian
Young ginger 50g
lotus root 100g
water chestnut 2 pcs
red peppers half piece
Apple cider vinegar 100ml
water chestnut powder 2g
1. Wash, peel and shred the young ginger, put 1 gram of salt to pickle for 10 minutes. Then rinse and place the ginger shreds in a bowl. Pickle them with apple cider vinegar.
2. Peel and slice the water chestnut. Slice the lotus root into medium slices and shred the red pepper.
3. Pour half a bowl of drinking water into a wok, add in the water chestnut, slices of lotus root and 1 gram of salt. Cook with lid for 1 minute. Add in red pepper slices and cook a bit. Add the water chestnut powder to thicken the sauce. Add the pickled young ginger and serve.
Pickled young ginger can be stir-fried or go with rice.