- 480 g lotus root
- 320 g kale (use only the stems)
- 80 g Chiu Chow preserved olive
- 1 red pepper
- Nourish the skin, strengthen the stomach and facilitate absorption.
Wash, peel and slice the lotus root, then soak it in salty water for a while.
Use only the stems of the remove its hard outer layer with a small knife and cut it into pieces. Cut the red pepper lnto wedges; rinse the olives with water to remove any excess oil.
Stir fry the red pepper and olive with a little oil, then stir in the lotus root slices and kale. When cooked, seasonwith salt and thicken with corn flour solution.