For the stir fry:
Canola oil, if necessary
8 ounces protein of choice (suggestions: leftover rotisserie chicken, thinly sliced flank steak, fresh local shrimp, or tofu**)
4 tablespoons spice oil
1 bunch scallions, white parts sliced into 1½-inch batons and greens sliced into thin rounds for garnish
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons chile paste, such as sambal oelek
1 tablespoon doubanjiang
Chopped vegetables such as napa cabbage, bok choy, and shiitake mushrooms
8 slices lotus root, optional***
Pinch of spice blend
3 tablespoons shaoxing wine
Garnish: Sesame oil and cilantro leaves
**If you’re using tofu, opt for the firm variety as it holds up better during cooking. Gently toss it in the stir fry just before serving.
***This tuber-like ingredient is the root of a water lily plant. They can be found pre-sliced at most Asian grocery stores, and bring a fresh crunch to the dish.