Black Sanduo
By KarenLarson
I learned this dish from a recipe book. At that time, I saw that the name of the dish was Black Sandicao, but there was no black thing in the picture. I was still very puzzled. It wasn't until I finished eating and searched the Internet that I realized that it was a Yunnan specialty, and it uses a kind called Rose Kohlrabi. The color of this dish is black, so I realized why it was called "Black Sandicao", but I used green kohlrabi. Regardless of whether it is authentic or not, it tastes quite good.
Recipe Recommendations
- pork appropriate amount
- kohlrabi appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Black Sanduo
1
Wash half kohlrabi, half green pepper, and half red pepper for later use.
2
Dice kohlrabi, green pepper and red pepper respectively.
3
Cut pork into minced meat.
4
Heat the wok and stir-fry the diced pork over medium heat.
5
Add soy sauce and cooking wine and stir fry.
6
Pour in diced green and red peppers and diced baotou vegetables, stir fry over high heat.
7
Finally, add salt and chicken essence and stir-fry well.
8
Serve the fried vegetables on a plate.