Blanched fatsia shoots and beef are threaded into a skewer and pan-fried in oil. Fatsia shoots have a unique fragrance appreciated by many, and the ones picked in springtime are sometimes called “the king of mountain vegetables.” They are enjoyed blanched and dipped into red chili paste with vinegar or made into pancakes, deep-fried, pickled, or chips. Some pan-fried battered fatsia shoots are made with fatsia shoots alone, while others are threaded together with beef or mushrooms. Fatsia shoots are rich in vegetable protein and vitamin C. It pairs well with beef, which is rich in animal protein.
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