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.
