Lotus pond stir-fry

Overview

The Lotus Pond Stir-fried is a home-cooked dish with a classic color combination. The Lotus Pond Stir-fried can be regarded as a classic among ingredients in terms of color, nutrition and taste. The stir-fried lotus pond made with Yi Shu Tang sesame oil is especially suitable for girls who are losing weight.

Tags

• hot dishes
• vegetarian dishes
• common dishes
• cantonese cuisine
• pregnant women
• summer recipes
• banquet dishes
• lunch
• black fungus
• fresh water chestnuts
• garlic
• hemp oil
• lotus root
• snow peas
• starch
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the materials first

   

2. 2 Heat hot water in a wok and blanch all the ingredients in sequence. The order is lotus root, snow pea, fungus, water chestnut, and carrot. Blanch water chestnuts and carrots for 10 seconds, snow peas and fungus for 20 seconds, and lotus roots for 40 seconds.

   

3. 3 Brush the wok and heat it up, pour in the sesame oil, when the oil reaches 70% heat, add the garlic slices and sauté until fragrant, add all the ingredients except carrots and water chestnuts, add a little cooking wine and stir-fry quickly for two minutes;

   

4. 4 At this time, add carrots and water chestnut slices, continue to stir-fry a few times, add salt and chicken powder, and stir-fry a few times. Thicken with water starch and remove from the pot. This colorful, nutritious and weight-loss "Lotus Pond Stir Fry" is ready to serve.