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Stir-fried Lily Bulb and Lotus Root with Oyster Sauce

Preparation Time:   5  (mins)
Cooking Time:   3  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)


Lotus root 200 g [sliced]
Snow peas/Mangetout 75 g
Bell pepper (s) 75 g [red, cut into pieces]
Straw mushroom(s) 75 g [canned, halved]
Baby corn 75 g [canned, sliced]
Fresh lily bulb 50 gtorn into pieces


Oyster Sauce with Dried Scallop 2 1/2 tbsp
First Draw Soy Sauce 1 tbsp
Pure Sesame Oil 1/2 tsp
Sugar 1/2 tsp
Corn starch 1 tsp
Water 2 tbsp

  1. Blanch lotus root in boiling water. Drain.
  2. Stir-fry all vegetables in 2 tbsp oil. Stir in sauce mix and heat through.

Tag: Lily bulb, Lotus root, Oyster Sauce with Dried Scallop

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