VEGGIE - Stir-fried Lotus Root

By Aemelia

Ingredients

• 100 g lotus root, peeled and thinly sliced
• 70 g carrot, cut into desired shapes
• 20 g eryngii mushrooms, sliced
• 50 g brown shitake mushrooms, ends trimmed
• 4 thin slices of ginger
• 2 tbsp sesame oil
• 50 g edamame beans
• Seasoning 1 tbsp oyster sauce 1/2 tsp chicken stock powder 1/2 tsp sugar 1/8 tsp pepper 3-4 tbsp water 1/2 tsp cornflour

Details

Adapted from kuali.com

Preparation

Step 1

Heat sesame oil in a wok, sauté ginger until fragrant. Add lotus root slices and carrot. Sprinkle in a little water. Toss and fry briefly for a minute. Add all the mushrooms and stir in seasoning to mix. Fry briefly. Just before dishing out add edamame beans to mix. Dish out and serve immediately.

How to cook edamame beans
400g frozen edamame beans

Remove edamame beans from the freezer and allow to thaw for 5-6 minutes.

Bring a pot of water to a rapid boil. Drop in the edamame beans.

Stir for 1-2 minutes. Drain well immediately.

Leave to cool slightly then remove beans from their pods.

Use the beans for the above given recipes as required.