Calla Lily Recipes 食谱篇 - 豐收年年 (BOUNTIFUL HARVEST)

豐收年年(BOUNTIFUL HARVEST)

(Stir fried Lotus Root and Assorted Vegetables)

Ingredients :-

500ml water

½ teaspoon white rice vinegar

150g lotus roots, washed, peeled and sliced to 2mm thick

1 small carrot, sliced or cut into desired shapes (see tip below)

10g white fungus, soaked in cold water for 15 mins

2 tablespoons oil

4 slices ginger

6 button mushrooms, halved

1 tablespoon kei chi (red seeds)

6 water chestnuts, sliced

100g sweet snow peas

½ teaspoon Shao Hsing Hua Tiau wine

SAUCE (combined)

¼ cup fresh chicken stock

2 tablespoons abalone scallop sauce

1 teaspoon light soy sauce

1 teaspoon sesame oil

1/8 teaspoon sugar, or to tase

1/8 teaspoon salt

1/8 teaspoon pepper

CORNFLOUR MIXTURE

1 teaspoon cornflour mixed with 1 tablespoon cold water

1. Bring a large saucepan of water to a boil and add the vinegar. Put in the sliced lotus roots for 1 to 2 mins. Remove and rinse through running tap water.

2. Bring another pot of water to a boil and put carrot and white fungus in boiling water for a minute. Drain immediately and soak in cold water to maintain crispness.

3. Heat oil in a wok over medium-high fire. When hot, fry ginger until fragrant. Add mushrooms and stir-fry for a minute. Add combined sauce ingredients. Once it begins to boil, add lotus roots, carrots, white fungus, kei chi, water chestnuts and snow peas. Stir-fry for a minute and thicken with cornflour mixture. Add a dash of Shao Hsing Hua Tiau wine for added flavour.

TIP : You can use a cookie cutter to cut carrots into interesting shapes.

ADD-ON EXTRAS : 100g medium prawns (shelled). Instructions : After ginger turns fragrant in Step 3, add the prawns and cook for a minute. Then add mushrooms and stir-fry for another minute.