Stir-fried Lotus Root with Preserved Pork

Peel and thinly slice 400 g lotus root. Mince 15 g garlic, 10 g ginger, and 20 g scallion. Slice 150 g preserved pork thinly.

Heat 30 g vegetable oil in a wok over high heat. Add minced garlic, ginger, and scallion whites. Stir-fry for 10 seconds until fragrant.

Add the sliced preserved pork and stir-fry for 1 minute until lightly browned.