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.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 gram lotus root (small, cleaned, peeled and sliced)
- 1 carrot (sliced )
- 2 stalks celery (sliced)
- 40 gram black fungus
- 6 water chestnuts (peeled and sliced thinly)
- 100 gram macadamia nuts (toasted)
- 8 sweet peas
- 1 cup chicken broth (or water ( if vegetarian ))
- 1 tbsp garlic (optional) (minced)
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp soy sauce
Instructions
- 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.