Stir-Fried Lotus Root with Chinese Celery

芹香藕片

Ingredients

  • 50g lotus root

  • 40g cloud fungus

  • 4 water chestnuts

  • 40g fresh lily bulb

  • 1 red pepper

  • 1 stalk of Chinese celery

Seasoning

  • 1 cup broth

  • I tsp salt

  • 1 tsp sugar

  • 1 tsp corn flour

  • 1/2 tsp fish sauce

Method

  1. Wash all the ingredients. Thinly slice the lotus root and the water chestnut; wash and soak the cloud fungus until tender. Cut the red pepper into wedges; chop the celery; cut out the root of the lily bulb and then cut into pieces.
  2. Saute the celery, add a little oil and put in the sliced lotus root, water chestnut and lily bulb, stir-fry for a while, then add the cloud fungus and the red pepper with a little broth to fry.
  3. Add the remaining broth to the seasonings, stir well. Turn the heat high, stir in the broth mixture and stir-fry quickly until the sauce is reduced.

Ingredients put in the ingredient accordingly Quickly stir-fry until the sauce is reduced.

foodno1-signoff

Related Articles/Posts

Soya bean milk with Chinese ya...
Soya bean milk with Chinese ya... Beauty 5321 views
Braised pears with fungus and ...
Braised pears with fungus and ... Beauty 7612 views
Candied ginkgo with ham
Candied ginkgo with ham Beauty 5504 views
Stir Fried Three Fungus
Stir Fried Three Fungus Beauty 5427 views
Steam Duck With Hua Diao & Plu...
Steam Duck With Hua Diao & Plu... Beauty 4546 views

02 January 2014

( for 2 to 3 people)Materials: Crab 2-3 (approximately 2-3 pounds) Ginger Slices,  about 3-5 thin slices Chinese style black vinegar,   2...

Related Articles/Posts

Soya bean milk with Chinese yam and lotus seed puree

Read more »