SAUTEED CELERY AND LOTUS ROOT WITH GINGKO NUTS
Sautéed celery and lotus root with gingko nuts
This traditionally Chinese stir-fry dish incorporates a wide variety of oriental favourites: crunchy young lotus root, fresh-peeled gingko nuts, fragrant black mushrooms and sweet, crisp water chestnuts among others. A perfect accompaniment for freshly-steamed rice, this recipe somehow manages to retain its conventional charm, but with a sublime, contemporary twist.
INGREDIENTS:
Ingredients (A):
- 150 g celery
- 150 g gingko nuts
- 100 g honey peas
- 150 g lotus root, thinly sliced
- 80 g capsicum (red)
- 150 g black mushrooms
- 130 g water chestnuts
- 40 g carrot
- Palm oil for deep frying
Seasoning
- 5 g salt
- 3 g sugar
- 10 g mushroom powder
- 3 tsp palm oil
- 10 g potato starch, mixed with 2 tbsp of plain water
METHOD:
- Heat up wok, slightly deep fry the sliced lotus root, set aside. Blanch all the raw ingredients together with the fried lotus root in boiling water for a few seconds. Strain and keep aside. Add palm oil to the vegetables and quick fry until fragrant. Add the seasoning ingredients together with the starch mixture and cook on high heat until the gravy is thickened.
