← Nouns Cooking · Chinese

Ingredients

• 250 g Lotus root, peeled and sliced 3 mm thick
• 1 tsp vinegar, for soaking
• 2 tbsp dried wood ear mushrooms
• 1 small carrot, thinly sliced
• 100 g Mangetout (snow peas), strings removed
• 2 celery sticks, sliced on the diagonal
• 2 tbsp neutral oil
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1 tbsp Vegetarian stir-fry sauce (mushroom "oyster" sauce)
• 1 tsp light soy sauce
• ½ tsp Sugar
• ¼ tsp Salt
• 1 tsp Cornflour (cornstarch)
• 4 tbsp Water
• ½ tsp Toasted sesame oil

Method

1. Soak the wood ear in warm water for 20 min, then trim and tear into pieces. Keep the lotus slices in cold water with the vinegar so they stay white. Mix the sauce ingredients.
2. Blanch the lotus root and carrot in boiling water for 1 minute, add the snow peas and celery for 30 seconds more, then drain.
3. Heat the oil in a wok over medium heat and fry the garlic and ginger for 30 seconds.
4. Turn the heat to high, add all the vegetables and the wood ear and stir-fry for 1–2 min.
5. Stir the sauce, pour it in and toss for 30 seconds, until glossy. Drizzle with sesame oil and serve.

Tips

• Toasted cashews or macadamias make a lovely crunchy finish (watch for nut allergies).

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Huang Kitchen Taste of Asian Food