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.

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