Lotus Root Stir Fry 炒莲藕

Pin Recipe Print Recipe

Tap or Hover to Adjust Servings

Instructions

 

• 
  First, clean and drain all the vegetables needed for this dish.
• 
  Slice all the vegetables into thin slices.
• 
  Clean and peel the lotus root. Using a sharp knife, slice thinly the young lotus root.
• 
  Sliced thinly the carrot.
• 
  Also sliced thinly the celery.
• 
  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.
• 
  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.
• 
  Toast macadamia nuts until its slightly golden brown and set aside.
• 
  Heat up oil in wok over medium heat and saute the minced garlic till fragrant.
• 
  Add the thinly sliced lotus root.
• 
  Then add the green snow peas.
• 
  Followed by the sliced carrots. Stir fry all the vegetables for about 3 minutes.
• 
  Next, add chicken broth and mixed well.
• 
  Then add in the sliced celery, water chestnuts and black fungus and cook for another 5 minutes.
• 
  Next add in the soy sauce.
• 
  Then add the oyster sauce.
• 
  Stir fry briefly and bring everything to a boil.
• 
  Finally add in the toasted macadamia nuts. And we're done!
• 
  Transfer to a serving plate and serve immediately.