STIR-FRIED LOTUS ROOT SNOW PEAS

云耳甜豆红萝卜炒莲藕

INGREDIENTS A

  • ½ tbsp chopped garlic
  • 120g chicken fillet
  • 6 large-sized prawns

材料A

  • ½ 汤匙 蒜末
  • 120 克 鸡柳
  • 6 只 大虾

INGREDIENTS B

  • 8g dried cloud ear fungus
  • 6g dried snow fungus
  • 50g carrot
  • 60g local lotus root
  • 10 sugar snap peas/snow peas
  • 100g water

材料B

  • 8 克 干云耳
  • 6 克 干雪耳
  • 50克 红萝卜
  • 60克 本地莲藕
  • 10条 甜豆/荷兰豆
  • 100克 清水

CORN FLOUR SOLUTION (MIXED WELL)

  • 1 tsp corn flour
  • 1 tbsp water

芡汁（拌匀）

  • 1 茶匙 玉米粉
  • 1 汤匙 清水

SEASONINGS

  • ½ tbsp light soy sauce
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp sesame oil

调味料

  • ½ 汤匙 生抽
  • 1 茶匙 糖
  • ½ 茶匙 盐
  • ½ 茶匙 胡椒粉
  • 1 茶匙 麻油

PREPARATION

  • Cut chicken fillet ; peel and devein prawns but leave the tails intact.
  • Soak cloud ear fungus and snow fungus separately in water until soft. Trim the stems and tear into small pieces.
  • Peel carrot and lotus root, then cut in to slices, devein sugar snap peas.

事前准备

  • 鸡柳切 ; 虾去壳留尾,挑出肠泥.
  • 云耳和雪耳分别泡软,修去硬蒂, 撕小朵.
  • 红萝卜和莲藕削皮切片, 甜豆去丝脉.

METHOD

  • Add 2 tbsp oil in the wok, choose "Stir Fry" and start the machine. After 1 minute add chopped garlic and fry until fragrant.
  • After 1 min add Ingredients B (except water), prawns and Sesonings. Then only add water, cover with lid and cook until timer end.
  • Stir in Corn Flour Solution.

做法

  • 锅内加入2汤匙油,选择“爆炒”按启动。1分钟后加入蒜末炒香。加入鸡柳拌匀.
  • 1分钟后加入材料B(清水除外),虾和调味料拌匀.加入清水拌匀,加盖继续煮.
  • 起锅前,拌入芡汁拌匀.
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