Stir-fried Jerusalem Artichoke with Spicy Sauce

Stir-fried Jerusalem Artichoke with Spicy Sauce

by Line line 3896

4.7 (1)
Favorite

Difficulty

Normal

Time

5m

Serving

3

Jerusalem artichoke (Helianthus tuberosus) is a perennial herb. Native to North America, it was introduced to Europe in the 17th century and then to China. It blooms in autumn and has small yellow flowers shaped like chrysanthemums. The tubers are generally used to reproduce in production. The underground tubers are rich in starch, inulin and other fructose polymers. They can be eaten, cooked or porridge, and pickled. Dried Jerusalem artichoke is sun-dried, or used as a raw material for preparing starch and alcohol. The above-ground stems can also be added with working feed. Its tubers or stems and leaves are used as medicine with diuresis and dehumidification, clearing heat and cooling blood, benefiting the stomach and harmonizing the Chinese medicine. Planting near the house also has a beautifying effect.

Ingredients

Stir-fried Jerusalem Artichoke with Spicy Sauce

1. Peel and slice the Jerusalem artichoke, cut coriander into sections, appropriate amount of green onion and garlic, and cut green pepper into pieces.

Stir-fried Jerusalem Artichoke with Spicy Sauce recipe

2. Put the right amount of oil in the wok, add the shallots, garlic, green chili, a spoonful of spicy sauce, and the right amount of oil chili.

Stir-fried Jerusalem Artichoke with Spicy Sauce recipe

3. Add the Jerusalem artichoke slices quickly and stir evenly

Stir-fried Jerusalem Artichoke with Spicy Sauce recipe

4. Add the right amount of salt and stir fry evenly.

Stir-fried Jerusalem Artichoke with Spicy Sauce recipe

5. Add coriander and stir fry quickly evenly out of the pan.

Stir-fried Jerusalem Artichoke with Spicy Sauce recipe

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