Lotus Pond Stir-fry
A refreshing and crunchy Cantonese stir-fry of lotus root, snow peas, wood ear mushrooms, and shrimp. It's quick to make, light, and beautifully presented.
Ingredients
10 items- Lotus root 200g
- Dried wood ear mushrooms 10g
- Snow peas 100g
- Carrot 50g
- Shrimp 100g
- Garlic 3 cloves
- Salt 1/2 tsp
- Light soy sauce 1 tsp
- Water starch 1 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Peel and slice lotus root thinly, soak in water; rehydrate and tear wood ear mushrooms; trim snow peas; slice carrot into diamonds; slice garlic; marinate shrimp with salt and wine for 5 min.
Bring water to a boil with a little oil and salt; blanch lotus root for 1 min, then add snow peas and carrot for 30 sec; drain and cool under cold water.
Heat oil over medium heat, sauté garlic until fragrant; add shrimp and stir-fry until pink, about 1 min; set aside.
Heat oil over high heat; add blanched vegetables and wood ear mushrooms, stir-fry quickly for 30 sec.
Return shrimp; add salt, soy sauce, and a pinch of sugar; stir well; pour in water starch and toss until sauce thickens and glazes the ingredients.
Plate and serve immediately.
Tips
1. Soaking lotus root keeps it white and crunchy. 2. Adding oil and salt when blanching preserves the green color. 3. Pre-frying shrimp ensures tenderness. 4. The final starch slurry gives a glossy finish.
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