Lotus Pond Stir-fry is mainly composed of snow peas, lotus root, and carrot. Snow peas can promote urination, boost immunity, and protect the eyes; lotus root can stop diarrhea, strengthen the spleen, and promote tissue regeneration; carrots can nourish the liver, improve vision, strengthen the spleen, and resolve phlegm and relieve cough.
Lotus Pond Stir-fry
Lotus Pond Stir-fry
Ingredients:
A few snow peas
1 small section of lotus root
1/2 a carrot
A few wood ear mushrooms
A few lily bulbs
Appropriate amount of oil
A pinch of salt
1/2 teaspoon of sugar
1/2 teaspoon of chicken essence
1 small piece of ginger
2 cloves of garlic
A little cornstarch
Instructions:
1. Prepare all ingredients. Peel and wash the lotus root. Remove the strings and wash the snow peas. Soak the lily bulbs in water in advance. Wash the carrot, ginger, and garlic.
2. Slice the carrot, shred the ginger, and slice the garlic.
3. Slice the lotus root.
4. Soak the lotus root slices in water, changing the water twice.
5. In a clean bowl, add a little cornstarch and water to make a wet starch slurry and set aside.
6. Bring water to a boil in a pot and add a pinch of salt.
7. Add the lotus root slices, snow peas, carrot slices, and wood ear mushrooms to blanch for one minute.
8. Remove and rinse with cold water, then drain well.
9. Heat oil in a wok, add shredded ginger and sliced garlic and stir-fry until fragrant.
10. Add the lotus root slices, carrot slices, wood ear mushrooms, snow peas, and lily bulbs and stir-fry.
11. Add sugar and salt, and stir-fry evenly.
12. Add chicken essence and stir-fry evenly.
13. Pour in the wet starch slurry and stir-fry quickly.
14. Serve on a plate and enjoy.
Potato salad