1.

Prep the lotus root by peeling them, trimming the ends, and thinly slicing them, until you have about 12 ounces (340g). Also prep your wood ear mushrooms and bell pepper.

2.

Bring a large wok or pot of water to a boil and blanch the lotus root, wood ears, and bell peppers for 45 seconds. Drain thoroughly and set aside.

3.

Combine the chicken stock, oyster sauce, salt, sugar, and white pepper in a small bowl to create the sauce mixture and set aside.

4.

Add the oil to the wok over medium heat along with the ginger. Cook for 30 seconds to a minute, and then add the garlic and scallions. Cook for another 20 seconds or so, and then add the blanched vegetables.

5.

Stir-fry the vegetables for 1 minute. Then add the Shaoxing wine around the perimeter of the wok, followed by the sauce mixture. Cook for 30 seconds, until the sauce is at a simmer, and then add the cornstarch and water mixture, making sure the cornstarch hasn’t settled.

6.

Stir-fry for another 20-30 seconds until the sauce coats the vegetables, and serve.

NUTRITION INFORMATION (PER SERVING)

Energy (kcal)

161

Carbs (g)

Proteins (g)

Fats (g)

Fibre (g)

Recipe by thewoksoflife.com