Stir Fried Lotus Root With Mixed Veggies
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_83n3p1CD6skdd3H_hH93WW2EogctYQe72xMaWrBLBp8p10lcOggHgEgqeKm-rXoArqPIUlVJT3FUoYCIB3waVh-QXjgWHyJAAjxKEa-4drM4UHYaGr5wrrPkb1hyphenhyphenjsPu2U8PUz6Mjo3a/s400/IMG_2372.jpg)
Ingredients :
300gm lotus root, sliced
200gm carrot, sliced
200gm cauliflower, cut in small portion
200gm any fresh mushrooms
200gm shrimps/prawns
1 tbsp chopped garlic
a few slices ginger
1/3 cup water
Seasoning :
2 tbsp 'shao xing' wine
1/2 tbsp vegetarian oyster sauce
salt & pepper to taste
*thickening : 1 tspn tapioca starch + 2 tbsp water
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- run cauliflower & carrot over boiling water for 1 min.
- then remove from boiling water & leave aside.
- preheat frying pan or wok with 4tbsp cooking oil.
- coat sliced lotus root with 2tspn corn starch.
- slightly fry the lotus root over high heat and leave aside.
- use the balance cooking oil and stir in ginger & garlic.
- then add in shrimps and fry untill half cooked.
- stir in all the veggies & water and simmer over medium heat untill a little soft.
- add in seasoning and cook over low heat.
- finally, stir in thickening and off the heat.
- serve with lettuce.
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