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Lotus Root Stir Fry 炒莲藕
A delicious and classic Chinese stir fry dish. Lotus root has a wonderful slightly crunchy texture and is an excellent source of vitamins and minerals.
    Servings Prep Time
    4people 15minutes
    Cook Time
    Servings Prep Time
    4people 15minutes
    Cook Time
    1. First, clean and drain all the vegetables needed for this dish.
    2. Slice all the vegetables into thin slices.
    3. Clean and peel the lotus root. Using a sharp knife, slice thinly the young lotus root.
    4. Sliced thinly the carrot.
    5. Also sliced thinly the celery.
    6. Trim ends and remove the thin string from one side of the snow pea with a sharp knife. Wash, peel and slice thinly the water chestnuts.
    7. Soak the dry black fungus in cold water for 20 minutes until they fully expand. Then clean and trim off the stems with a pair of scissors.
    8. Toast macadamia nuts until its slightly golden brown and set aside.
    9. Heat up oil in wok over medium heat and saute the minced garlic till fragrant.
    10. Add the thinly sliced lotus root.
    11. Then add the green snow peas.
    12. Followed by the sliced carrots. Stir fry all the vegetables for about 3 minutes.
    13. Next, add chicken broth and mixed well.
    14. Then add in the sliced celery, water chestnuts and black fungus and cook for another 5 minutes.
    15. Next add in the soy sauce.
    16. Then add the oyster sauce.
    17. Stir fry briefly and bring everything to a boil.
    18. Finally add in the toasted macadamia nuts. And we’re done!
    19. Transfer to a serving plate and serve immediately.
    Recipe Notes

    Do not add too much seasoning as it will dominate the natural sweetness of this dish.

    As this is a simple dish, the freshness of the vegetables is essential.

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