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Recipe Stir-fried Lily Bulb and Lotus Root with Oyster Sauce

Stir-fried Lily Bulb and Lotus Root with Oyster Sauce

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    5 mins

  • Cooking

    3 mins

Chinese New Year Recipe Video Chinese Food | Vegetable Lunch Dinner Easy Recipes Quick Recipes Less Than 15 mins

What You Will Need

Ingredients

  • 200g Lotus root, sliced
  • 75g Snow peas/Mangetout
  • 75g Red bell pepper, cut into pieces
  • 75g Straw mushroom(s), canned, halved
  • 75g Baby corn, canned, sliced
  • 50g Fresh lily bulb, torn into pieces

Sauce Mix

  • 2½ Tbsp. Lee Kum Kee Premium Oyster Sauce
  • 1 Tbsp. Lee Kum Kee Double Fermented Soy Sauce
  • 1/2 tsp. Lee Kum Kee Pure Sesame Oil
  • 1/2 tsp. Sugar
  • 1 tsp. Corn starch
  • 2 Tbsp. Water

Made with
Lee Kum Kee products

Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Double Fermented Soy Sauce 16.9 fl oz

Soy Sauces

Double Fermented Soy Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. https://www.youtube.com/watch?v=pGBnuUo0da4
  2. Blanch lotus root in boiling water.  Drain.
  3. Mix well all sauce mix ingredients.
  4. Stir-fry all vegetables in 2 Tbsp. oil.  Stir in sauce mix and heat through.

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