Stir-fried Lily Bulb and Lotus Root with Oyster Sauce
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
How to make it
https://www.youtube.com/watch?v=pGBnuUo0da4
Blanch lotus root in boiling water. Drain.
Mix well all sauce mix ingredients.
Stir-fry all vegetables in 2 Tbsp. oil. Stir in sauce mix and heat through.
Your May Also Like
Join Our
Community
Members will be able to save recipes, leave comments and have your own personal cookbook!
Sign Up