Stir-fried Bellflower Root

Split the bellflower root in half lengthwise, then cut any long pieces into appropriate sizes.

Rinse the prepared bellflower root once in water.

Add salt (coarse sea salt) to the prepared bellflower root and rub it firmly.

Blanch the bellflower root in boiling water for about 1 minute.

Remove the blanched bellflower root and soak it briefly in cold water to remove the bitterness.

Drain the rinsed bellflower root and squeeze out the water by hand.

Place the bellflower root in a bowl and add the sand lance fish sauce, flower salt, garlic, and green onion.

Toss well to ensure the seasoning is evenly distributed for base flavoring.

Heat cooking oil in a pan and stir-fry the seasoned bellflower root.

If liquid comes out while stir-frying, cook over high heat until the liquid reduces.

Turn off the heat and finish by adding sesame oil and sesame salt.