Jade Lotus Lanterns - Celebrating the Lantern Festival on the 15th Day of the First Lunar Month

Method

1. 01

   Step 1

   Wash and prepare the ingredients

   

2. 02

   Step 2

   Cut off the cabbage leaves, leaving about a little finger's length at the base.

   

3. 03

   Step 3

   Bring water to a boil in a pot, add a little salt.

   

4. 04

   Step 4

   Add the cabbage stalks and bring to a boil over high heat.

   

5. 05

   Step 5

   Remove from the water and soak in cold water until cooled.

   

6. 06

   Step 6

   Remove and drain.

   

7. 07

   Step 7

   Cut off the heart of the bok choy with scissors, then cut each stem into a triangle and arrange them on a plate.

   

8. 08

   Step 8

   Finely chop the lean meat and carrots.

   

9. 09

   Step 9

   Prepare chopped green onions and minced garlic, and finely chop the bird's eye chili.

   

10. 10

    Step 10

    Heat oil in a wok and sauté minced garlic until fragrant.

    

11. 11

    Step 11

    Add minced meat and stir-fry until cooked through.

    

12. 12

    Step 12

    Add chopped carrots and stir-fry until just cooked.

    

13. 13

    Step 13

    Add all seasonings except cornstarch slurry and chopped green onions, stir-fry until well combined and flavorful.

    

14. 14

    Step 14

    Add chopped green onions and mix well.

    

15. 15

    Step 15

    Use a small spoon to stuff the minced meat into the lotus flower stem (it will look prettier with fewer lotus flowers).

    

16. 16

    Step 16

    Thicken the sauce in a clean pan with a suitable amount of cornstarch slurry, and you can drizzle in a little light soy sauce.

    

17. 17

    Step 17

    Pour the sauce over the lotus lanterns arranged on a plate; pouring more into the plate will make it look like the lotus lanterns are floating on water.

    

18. 18

    Step 18

    Finished product image