Cherry & Dennis Helper Habitat
Chinese Lotus Root, Black Fungus and Snow Pea Stir-Fry
蓮藕木耳荷蘭豆小炒
Recipe overview
Crisp lotus root, springy wood ear, and sweet snow peas make a quick, colourful family stir-fry.
01
Ingredients
Main ingredients
- 300 g lotus root
- 15 g dried wood ear mushrooms
- 150 g snow peas
- 100 g carrot
Sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
Seasoning
- 2 clove garlic
- 10 g ginger
- 2 tbsp cooking oil
Slurry
- 1 tsp cornstarch
Other
- 2 L water
02
Tools
- knife
- cutting board
- mixing bowl
- pot
- colander
- wok
- spatula
- small bowl
- serving plate
03
Steps
Step 1
Soak the wood ear
Soak the wood ear in 500 ml cold water for 15 minutes until fully soft.
Step 2
Trim the wood ear
Drain, remove hard bases, and tear the wood ear into 3 cm pieces.
Step 3
Slice lotus root and carrot
Peel lotus root and cut 3 mm rounds; cut carrot into 2 mm diagonal slices.
Step 4
Trim the snow peas
Wash snow peas, trim both ends, and pull away tough strings.
Step 5
Mix the light slurry
Stir cornstarch, soy, sugar, and 2 tablespoons water in a small bowl until smooth.
Step 6
Blanch lotus root and carrot
Boil the remaining water; blanch lotus root and carrot for 2 minutes.
Step 7
Add wood ear and snow peas
Add wood ear and snow peas for 1 more minute, then drain everything immediately.
Step 8
Fry the aromatics
Heat the wok, add oil, ginger, and garlic, and stir-fry over medium heat for 30 seconds.
Step 9
Stir-fry the vegetables
Add all drained vegetables and stir-fry over high heat for 2 minutes.
Step 10
Add the slurry
Restir the slurry, pour around the wok edge, and toss for 1 minute until lightly glazed.
Step 11
Check crispness
Taste one lotus-root slice; it should be cooked but crisp, or stir-fry 1 more minute if too hard.
Step 12
Plate and serve
Transfer all vegetables to one large plate and serve hot.
Common mistakes
- Over-blanching removes the crisp texture.
Tips
Restir the slurry just before adding it.
