Lotus Pond Stir-Fry
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Instructions
Ingredients
1
Choose 9-hole lotus root, peel and cut into thick slices, soak in clean water with white vinegar to prevent oxidation and keep crisp
0:15
2
Peel Chinese yam and carrot, cut into thin slices
0:42
3
Trim both ends and remove fibers from snow peas
0:59
4
Marinate fresh shrimps: add a little salt, white pepper, sugar, half egg white, mix well, beat shrimps a few times, add cornstarch and cooking oil, marinate for 10 minutes
1:09
5
Bring water to a boil, add a little salt and oil, blanch hard vegetables (carrot, yam, lotus root, snow peas, wood ear mushrooms) first, then blanch shrimps for 30 seconds
1:37
6
Heat oil in a pan, sauté ginger, scallion and garlic until fragrant
2:05
7
Add blanched vegetables, stir-fry quickly over high heat
2:12
8
Season with a little salt and sugar, stir well, add blanched shrimps, continue stir-frying over high heat
2:18
9
Drizzle cornstarch slurry while stir-frying to make a thin sauce
2:37
10
Drizzle a few drops of sesame oil, stir a few times and serve
2:45
