lotus-root-stir-fry

🥘 Ingredients

• dried wood ear mushrooms 8 // rehydrated and halved
• lotus root 340 g // peeled and sliced
• bell pepper 1 // cut in bite-sized chunks
• chicken powder 1 tsp
• water ¼ cup
• oyster sauce 2 tsp
• salt to taste
• sugar 1 tsp
• ground white pepper 0.5 tsp
• vegetable oil 2 tbsp // or sunflower oil
• ginger thumb // sliced
• garlic 2 cloves // minced
• spring onions 2 - whites only // cut into 2cm pieces
• Shao Hsing wine 1 tbsp
• cornstarch 1 tsp // mixed with water

1. 1

   Rehydrate the dried wood ear mushrooms . Blanch the lotus root , wood ear mushrooms, and bell pepper for 45 seconds. Drain well. Mix chicken powder , water , oyster sauce , salt , sugar , and ground white pepper in a bowl. Heat vegetable oil in a wok over medium heat. Add ginger and fry for 45 secs, then add garlic , and spring onions and fry another 20 seconds. Add the blanched veggies and stir-fry for 1 minute. Add Shao Hsing wine around the edge, then your sauce mixture. When it begins to simmer, add cornstarch and mix until the sauce coats everything.