lotus-root-stir-fry

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

From: Chinese Recipes for Everyone

🥘 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

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.

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