Lotus pond stir-fry

Overview

Today's lotus pond stir-fry is mainly lotus root, with black fungus, snow peas, carrots, corn kernels and peas as side dishes. Fresh and crisp lotus root slices, black fungus, snow peas, carrots, corn kernels and peas are served together. White, black, green, red, yellow, colorful and very similar to the colors of spring. In spring, let’s make a lotus pond stir-fry that is eye-catching and delicious. It is not only richer in nutrition, but also tastes fresher and more refreshing.

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• spring recipes
• lunch
• dinner
• black fungus
• corn kernels
• green onions
• lotus root
• peanut oil
• peas
• snow peas
• water starch
• carrot
• garlic
• salt

Ingredients

Steps

1. 1 First prepare all the ingredients needed to make [Lotus Pond Stir-fried]: 1 section of lotus root, 60g of snow peas, 50g of carrots, 6 black fungus, 40g of corn kernels, 40g of peas, 10g of green onions, 10g of garlic. Soak the black fungus in water in advance and set aside.

   

2. 2 Next, let’s process the ingredients; first cut off the heads and tails of the snow peas and tear off the bean tendons on both sides, peel off the skins of the lotus roots and carrots, remove the roots of the soaked black fungus and tear them into small florets, and then put the processed ingredients into water and wash them clean.

   

3. 3 Cut the carrots into diamond-shaped slices, slice the lotus roots into flower shapes with a knife, and then wash them in clean water to prevent the lotus root slices from oxidizing and turning black.

   

4. 4 Add an appropriate amount of water to a small soup pot and bring to a boil over high heat. After the water boils, add a little salt and peanut oil. Add the processed carrot slices and lotus root slices first, then add the snow peas and black fungus. Blanch the water until raw, take it out and put it in cold water. Then put the corn kernels and pea kernels into the pot and cook them before taking them out.

   

5. 5 Heat the wok over medium heat until it is hot in the palm of your hand. Pour in the peanut oil and turn up the heat and heat until the oil is hot. Add the chopped green onion and minced garlic and sauté over low heat until fragrant. Add the lotus root slices and fungus and stir-fry for a while. Add the carrot slices, snow peas, corn kernels and peas.

   

6. 6 Add appropriate amount of salt to taste, pour in water starch to thicken, stir-fry a few times, and then take it out of the pan and serve it on a plate.