Stir-Fried Water Chestnuts with Green Garlic and Preserved Meat
Materials
| Water Chestnuts | 1 pound |
| Green Garlic | 5 to 6 stalks |
| Preserved Meat | to taste |
| Doubanjiang | 1 tablespoon |
| Ginger and Garlic | to taste |
How To Make
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Choose this color, slightly red with more moisture and sweetness. Avoid the completely black ones, as they are too aged.
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Peel while soaking in water to prevent discoloration, then cut into thick slices and set aside. Drain the water a bit before stir-frying.
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Chop the green garlic into long segments; otherwise, they tend to disappear during cooking.
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Slice the preserved meat into about a dozen pieces, feel free to be generous!
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Heat a small amount of oil in a pan, sauté sliced ginger and garlic until fragrant, add in the preserved meat and stir-fry until cooked. Then, add a tablespoon of doubanjiang (spicy bean paste) and continue to stir-fry for ten seconds, followed by the green garlic for another ten seconds, and finally, add the drained water chestnuts. Stir-fry for twenty seconds before serving.
