This is another tasty, delicious meatless vegetable stir fry dish with an assortment of ingredients. Again thanks to Irene Yong's Youtube recipe and the nutritional information about lotus roots.
"Lotus Root" -
- rich in starch, protein, vitamin B + C, fat, carbohydrates and calcium, phosphorus, iron and other minerals
- according to Chinese medicine, believes that lotus root is a winter tonic health food that is edible with medicinal value
- a food good for our internal organs, strong bones and muscles, nourishing Yin and blood.
- it helps to excrete waste and toxins in the body.
It is a lovely combination of ingredients and I especially love the crunchy lotus root slices are tender, sweet and crispy. A dish worth trying is you a looking for meatless dish to try.
200 g lotus roots - scrape the skin and slice thinly
50 g black fungus - soaked and break into pieces
150 g red carrots - peeled and sliced
1 red capsicum - seeded and cut triangle shape
150 gm sweet peas - cut half
some chopped ginger
some sesame seed oil
1-2 tbsp cooking oil
dash of mushroom granules
dash of pepper and salt to taste
some cornstarch water for thickening
- Soak sliced lotus roots in water with a few drops of vinegar [prevents decolorisation]. Drain before blanching.
- Bring a some water to boil, blanch black fungus, followed by carrots and lotus roots for 1-2 minutes. Drain in a colander.
- Heat a non stick wok, add oil, saute ginger until aromatic. Add in the blanched ingredients, stir lightly to mix. Add in seasoning, red capsicum and sweet peas. Pour in some water.
- Stir fry to mix well, thicken with cornstarch water and drizzle in sesame seed oil.
- Dish up to serve.