Peel and dice vegetables into small dice sized pieces
250 g jicama or water chestnuts, 250 g fresh lotus root., 30 grams dried shitake mushrooms
Dice Chinese sausage
1 stick Chinese sausage.
Marinate meat
Mix meat with corn starch, salt, sugar, pepper, soy sauce, hoisin sauce, whiskey and sesame oil or use bulk marinade (2 Tbsp with 1 tsp corn starch) plus hoisin sauce
½ tsp salt, ¼ tsp white pepper, ¼ tsp sugar, 1 Tbsp light soy sauce, ½ Tbsp sesame oil, 1 Tbsp whiskey, 1 Tbsp Hoisin Sauce, 1 tsp corn starch
Marinate for at least 1 hour.
Heat a frying pan or wok.
Add diced Chinese sausage to render fat. Remove sausage and place in a container.
Add chopped garlic
1 Tbsp fresh chopped garlic
Stir fry meat until almost cooked.
454 g ground meat
Remove from wok and place in container with sausage.
Heat cooking oil.
2 Tbsp cooking oil.
Fry the diced vegetables (except scallions) in oil. Do not overcook the lotus root and water chestnuts.
250 g jicama or water chestnuts, 250 g fresh lotus root., 30 grams dried shitake mushrooms
Add the meat back into the pan or wok and mix together.
Add the chicken bouillon powder for taste, if needed.
½ tsp chicken bouillon powder
Add scallions and mix.
50 grams scallions
Serve mixture with lettuce and hoisin sauce.
1 head iceberg or butter lettuce, Hoisin Sauce, cilantro, carrot slivers, pine nuts, Sirracha chili sauce