Have you thought of using this in Kung Pao?

By WoonHeng · 40 min

Ingredients

Instructions

1. Peel the shan yao and cut into rounds about 1 cm thick, keeping them small and even.
2. Boil the shan yao in water for 2-3 minutes. Drain well and pat dry.
3. Toss the shan yao in a thin, even layer of cornstarch (about 2 tablespoons).
4. Heat the oil to 180°C (350°F). Fry the shan yao until lightly golden, then remove and drain.
5. Raise the oil to 190°C (375°F) and fry again until crisp and golden. Remove and drain on paper-lined plate.
6. In a small bowl, combine the salt, sugar, Chinese black vinegar, soy sauce and dark soy sauce. Mix 1 teaspoon cornstarch with 5 teaspoons water into a slurry and stir it into the sauce. Set aside.
7. Heat a wok over medium heat with ½ tablespoon oil. Add the ginger, hua jiao and dried chilies, and stir-fry gently over medium-low heat until fragrant, without letting the hua jiao burn.
8. Add the carrot and celtuce and stir-fry for about 1 minute.
9. Add the fried shan yao and toss. Pour in the sauce and toss quickly until every piece is coated.
10. Add the roasted peanuts, toss once more and serve immediately.

Summarized from WoonHeng's video. Watch it for the details.

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