 |
| Product(s) Used for this Recipe |
|
|
|
|
| |
|
|
|
|
Lotus Root, Mushroom & Gingko in Beancurd Paste |
| Ingredients |
300g young lotus root, sliced thinly
10 shitake mushrooms, cut into half
1 packet ready peeled gingko nuts
1 carrot, sliced
3 thin slices young ginger
Seasoning Ingredients
2 tbsp Kimball Oyster Sauce
1 tsp sugar
Some toasted sesame seed. |
|
|
| Cooking Detail |
| Cook Method | : | Stovetop
| | Preparation Time | : | 20 minutes
| | Cooking Time | : | 25 minutes
| | Serving | : | 4
|
|
|
| |
| Methods |
1) Blanch sliced lotus root in boiling water for 2 minutes. Remove and drain.
2) Heat 4 tablespoons oil, saute ginger slices for a minute, add in beancurd paste and fry for 1/2 minute.
3) Add in carrots, lotus root, mushrooms and gingko nuts. Stir-fry for 1 minute.
4) Then add in 1/2 cup water, mixed well and cook mixture with a cover for 3 to 4 minutes.
5) Put in seasoning and turn off fire. Just before serving sprinkle some toasted sesame seeds over dish. |
| |
 |
|
