Ingredient and Portion
Lotus Roots with Macadamia Nuts
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I discovered this dish during my food tasting with OpenRice at Jin Sha Wan (Kovan 212).
There is so much crunchiness of various ingredients from this dish.
A unique blend of assorted vegetables . The lightly sauced combination without drowning the freshness of the vegetables.
There is so much crunchiness of various ingredients from this dish.
A unique blend of assorted vegetables . The lightly sauced combination without drowning the freshness of the vegetables.
One medium size fresh Lotus Roots
1 red capsicum
Six pieces of fresh waterchestnut (peeled)
1 small packet of Macadamia Nuts
2 stalks of Celery (sliced)
Small packet of snow peas
Few pieces of dry black fungus (optiona)
1 medium size carrots (sliced)
1 tablespoon of minced garlic
1 tablespoon of Superior Light Soya Sauce
Half tablespoon of Premium Oyster Sauce
1 red capsicum
Six pieces of fresh waterchestnut (peeled)
1 small packet of Macadamia Nuts
2 stalks of Celery (sliced)
Small packet of snow peas
Few pieces of dry black fungus (optiona)
1 medium size carrots (sliced)
1 tablespoon of minced garlic
1 tablespoon of Superior Light Soya Sauce
Half tablespoon of Premium Oyster Sauce
Method
Drain in a colander.
Soak the dry black fungus in cold water for 20-30 minutes until they fully expand. Clean them well, and trim off the stems with scissors. Tear them into small pieces, and set aside.
Diced capsicum and stir fry for 3 minutes.
Trim ends and remove the thin string from one side of the snow pea with a sharp knife.
Toast the packet of Macadamia Nuts until its slightly golden brown and set aside.
Add cooking oil to the wok over medium heat and stir fry the minced garlic until fragrant.
Combine all the vegetables (carrots, snow peas, celery, water chestnut, red capsicum, black fungus and lotus roots) into the wok.
Add the seasoning (light soya sauce and oyster sauce) and bring to a boil.
Finally add the toasted cashew nuts.
Transfer to a serving platter and serve immediately.
Soak the dry black fungus in cold water for 20-30 minutes until they fully expand. Clean them well, and trim off the stems with scissors. Tear them into small pieces, and set aside.
Diced capsicum and stir fry for 3 minutes.
Trim ends and remove the thin string from one side of the snow pea with a sharp knife.
Toast the packet of Macadamia Nuts until its slightly golden brown and set aside.
Add cooking oil to the wok over medium heat and stir fry the minced garlic until fragrant.
Combine all the vegetables (carrots, snow peas, celery, water chestnut, red capsicum, black fungus and lotus roots) into the wok.
Add the seasoning (light soya sauce and oyster sauce) and bring to a boil.
Finally add the toasted cashew nuts.
Transfer to a serving platter and serve immediately.
Tips
You may wish to add a teaspoon of cornflour mixture for a glossy look but I prefer to go without the cornflour.
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