Ingredients
300 g lotus root, 200 g fresh soybean kernels (edamame).
Seasonings
5 g minced ginger, 1 teaspoon salt, 1/2 teaspoon chicken bouillon powder, 2 teaspoons Shaoxing wine, 1500 g (about 6 1/2 cups) broth, 2 tablespoons vegetable oil.
Steps
1. Wash the edamame beans and chop them into small pieces.
2. Peel the lotus root, rinse it clean, and slice into small pieces.
3. Place a pot over heat, add oil and heat until hot. First, add minced ginger, edamame, and lotus root slices, stir-frying for a moment. Then, splash in cooking wine, add broth, and season with salt and chicken bouillon. Cook until the flavors meld, then remove from the pot and serve in a bowl.