Recently, I prepared this dish at my mother in-law's place and was quite surprised with her positive feedback. All these years of cooking in her kitchen, I hardly hear any positive comments on the dishes I have cooked. She said 'this is good, the lotus roots are crunchy but too much minced meat'. Actually, this recipe was from a neighbor who is a good cook. I have actually reduced the meat portion to only 50 gm.
Anyway, I glad that she likes and enjoyed this dish very much.
1 stalk celery - peeled and cut slantwise
1 small carrot - sliced thinly
1 bulb lotus roots - scraped the skin and sliced thinly
some black fungus [bok nee] - soaked and drained
50 gm minced pork or chicken
some sliced garlic
Seasoning [combined in a small bowl]
1 tbsp each of oyster sauce and wine
dash of pepper and salt to taste
dash of chicken stock granules
1 tsp cornflour and 50 ml water
- Blanch lotus roots and carrots in a wok of boiling water for 1-2 minutes. Drained in a colander.
- Heat up 1 tbsp oil, fry minced meat until fragrant and oil oozes out. Add in garlic, fry until aromatic.
- Add in the remaining ingredients, stir to mix well. Add in seasoning mixture, bring to boil until sauce becomes thick.
- Dish up and serve immediately.