Lily Stir-fried

Overview

This side dish uses fresh lily, lotus root, black fungus, and colored pepper. The first three have a good effect of nourishing yin and moisturizing the lungs. The colored pepper is rich in various vitamins and is very suitable for stir-fry in this season.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• old man
• spring recipes
• banquet dishes
• wedding banquet
• dinner
• black fungus
• colorful pepper
• light soy sauce
• lily
• lotus root
• oyster sauce
• garlic

Ingredients

Steps

1. 1 Material diagram. Soak the black fungus in advance.

   

2. 2 Cut the lotus root into slices with a knife, cut the bell pepper into slices, tear the fungus into small florets, break off the lily and wash it, and chop the garlic

   

3. 3 Take a small bowl and mix light soy sauce and oyster sauce into juice

   

4. 4 Pour oil into the wok and sauté the chopped garlic until fragrant.

   

5. 5 Stir-fry lotus root slices.

   

6. 6 Add fungus and colored pepper pieces

   

7. 7 When the lotus roots are about to ripen, add the lilies.

   

8. 8 Stir fry briefly and then pour in the sauce.

   

9. 9 Mix evenly and serve.