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EnglishIngredients:
$16.79
99 Ranch Black Fungus
Qt 1
20% off
$15.19
$18.99
99 Ranch Black Fungus
Qt 1
$2.79
99 Ranch White Pepper Powder
Qt 1
Directions:
- Lotus Root 2 pieces
- Black fungus (or wood ear mushrooms) 8-10 pieces
- Red bell pepper 1 piece
- Chicken stock 1/4 cup
- Oyster sauce 2 tsp
- Salt 1/2 tsp
- Sugar 1/4 tsp
- White pepper 1/4 tsp
- Vegetable oil 2 tbsp
- Ginger 1 piece
- Garlic 3 cloves
- Green onions 3 stalks
- Shaoxing wine 1 tbsp
- Peel and trim 2 pieces of lotus root, then thinly slice them. Soak and prepare 8–10 pieces of black fungus (or wood ear mushrooms), and slice 1 red bell pepper into thin strips. Mince 3 cloves of garlic, slice 3 stalks of green onions, and thinly slice 1 piece of ginger.
- Bring a large wok or pot of water to a boil. Add the lotus root, black fungus, and bell pepper, and blanch for 45 seconds. Drain thoroughly and set aside.
- In a small bowl, combine 1/4 cup chicken stock, 2 tsp oyster sauce, 1/2 tsp salt, 1/4 tsp sugar, and 1/4 tsp white pepper. Stir well and set aside.
- Heat 2 tbsp vegetable oil in the wok over medium heat. Add the sliced ginger and cook for 30 seconds to 1 minute until fragrant. Add the minced garlic and green onions, and cook for another 20 seconds.
- Add the blanched lotus root, black fungus, and bell pepper to the wok. Stir-fry for 1 minute, then pour 1 tbsp Shaoxing wine around the perimeter of the wok.
- Mix the stir fry sauce well then add it to the wok. Stir-fry for another 20–30 seconds, until the sauce thickens and coats the vegetables evenly.
- Transfer to a serving plate and enjoy while hot!
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