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