Xiang Chang Ou (stir-fried Lotus Root With Chinese Sausage)

Xiang Chang Ou, or Stir-Fried Lotus Root with Chinese Sausage, is a classic dish in Huaiyang Cuisine. This dish combines the crisp texture of lotus root with the savory flavor of Chinese sausage, creating a delightful and satisfying stir-fry.

Xiang Chang Ou (stir-fried Lotus Root With Chinese Sausage)

Ingredients

  • 1 lotus root, peeled and sliced
  • 2 Chinese sausages, sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 green onions, chopped

Instructions

  1. Heat vegetable oil in a wok over medium heat.
  2. Add Chinese sausage and stir-fry until fragrant.
  3. Add lotus root slices and continue to stir-fry for 3-4 minutes.
  4. Season with soy sauce, sugar, salt, and white pepper. Stir well to combine.
  5. Add chopped green onions and stir-fry for another minute.
  6. Transfer to a serving plate and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
10g

Supplies

Wok Cutting board Knife Spatula

Tools

Stovetop

Serving suggestions

Serve Xiang Chang Ou with steamed rice for a complete meal.

Tips & tricks

Be sure to slice the lotus root thinly for a crisp texture in the stir-fry.

Cost

$10