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LOTUS ROOT & SNOW PEAS
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INGREDIENTS
10 slices Lotus root 100g Snow peas (or sugar snaps) 40 Ginko nuts 9 Water chestnuts chopped 3 Dried mushrooms (soaked and sliced) 2 cloves Garlic chopped finely 1/2 tsp Sugar 1/2 tsp Chicken stock powder 3 tsp Fermented soy bean cube 1/2 cap Chinese rice wine 1/4 cup Water 1/4 tsp Ginger 2 tbsp Cooking oil
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METHOD
Heat the cooking oil in a fry pan
Add ginger
Add garlic
Add chicken stock
Add ginko nuts
Add mushrooms
Add lotus root
Add water chestnuts
Add snow peas
Add the fermented soy bean
Add water
Add sugar
Cover and reduce heat, cook for about 5 minutes
Add the rice wine and stir through
Serve on boiled rice with a meat dish
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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