25 minutes
3 Servings
Stir-fry
Ingredients
Broccoli — 1/2 head
Zucchini — 80g
Dried bean curd sticks — 80g
Lotus root slices — 100g
Baby corn — 5 pieces
Ginger slices — 30g
Red chili pepper — 1 piece
Seasonings
Spicy sauce — 2 tablespoons
Soy sauce — 1 tablespoon
Rice wine — 1 teaspoon
Water — as needed
Salt — to taste
Sichuan pepper powder — a pinch
White sesame seeds — a pinch
1
Slice the ginger and fresh chili. Cut the zucchini into half-moons. Soak the dried bean curd sticks in water, then cut them in half and set aside.
2
In boiling water, add salt, baby corn, lotus root, broccoli, and zucchini. Blanch until they are half-cooked but still crisp, then drain and set aside.
3
Heat oil in a pan and sauté the ginger slices. Add the dried bean curd sticks and stir-fry. Then add the seasonings and toss briefly until well combined.
4
Add the blanched vegetables and fresh chili slices, stir-fry until the sauce is reduced, then plate. Finally, sprinkle with Sichuan pepper powder and white sesame seeds before serving.
