Stir Fry Beef With Sliced Lotus Root

Stir Fry Beef With Sliced Lotus Root

Putonghua : uo pian cao neu rou

Ingredients

Beef 150 g Young Lotus Root 230g Dried Black Fungus 10 g Ginger 5 small slices

Spring Onion 2 stalks Mashed Garlic 1 tbsp Shaoxing Wine 1 tbsp Carrot 5 small slices

Sauce 1

Sesame Oil dash Pepper some Dark Soy Sauces 1/2 tbsp

Sauce 2

Salts 1/4 tbsp Cornflour 1/2 tbsp Water 3 tbsp

Seasoning 1

Light Soy Sauce 1/2 tbsp Sugar 1/3 tbsp Cornflour 1 tbsp Oil 1 tbsp

Seasoning 2

Salt 1/4 tbsp Sugar 1/3 tbsp Stock Soup 3 tbsp

Steps

1) Wash the dry black fungus, soak till become soft, wash again

2) Tear fungus into small pieces, boil in hot water for 5 minutes, drain out

3) Remove skin of young lotus root, wash and cut into think slices

4) Add 1 tbsp vinegar into 1 cup of water, soak lotus root in, then drain out

5) Cut beef into thin slices, marinate 10 minutes with seasoning (1)

6) Heat wok with 2 tbsp of oil, fry black fungus and lotus root for 2 minutes

7) Add seasoning (2), stir fry until water become dry, dish up for use

8) Heat wok with 2 tbsp of oil, stir fry the beef to nearly cooked, dish up

9) Heat wok again with 2 tbsp of oil, fry ginger and mashed garlic

10) Add beef, stir fry and mix well, sprinkle yellow wine (if any)

11) Add lotus root, black fungus, carrot, spring onion, stir fry

12) Mix well, add sauce (1) & (2) , stir and mix well, dish up and serve

Remark

tbsp – table spoon

You can use water instead of Stock Soup

If the beef tough, marinate 20 minutes with soda to tender it