stir-fried-wood-ear-mushrooms-lotus-root

Stir-fried Wood Ear Mushrooms and Lotus Root

Total time: 30 minutes

Serves 5

8.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

6 pcs - Black wood ear mushrooms, dried, soaked in warm water for 20 minutes, drained, sliced into quarters

150g - Lotus root, peeled and sliced into ¼ -inch thick rounds

1 stalk - Celery, sliced into roughly 1-inch pieces

1 - Carrot, sliced diagonally

3 pcs - Garlic cloves, peeled, smashed

2 pcs - Red chili, minced

1 tb - Olive oil

1 pinch - Black ground pepper

Sauce Ingredients

2 tb - Shaoxing wine

1 tb - Chicken broth, low-sodium

2 tsp - Soy sauce, low-sodium

UTENSILS

Knife, Chopping board, Mixing bowl with lid, Non-stick wok with lid, Metal spoon

INSTRUCTIONS

1. Mix the chicken broth and soy sauce in a small bowl. Cover and set aside.

2. Heat the oil in a non-stick wok, add garlic and chilis. Stir them for 10 seconds or until fragrant.

3. Push the garlic and chilis onto the furthest side of the wok and add the rehydrated black wood ear mushrooms, lotus root, celery and carrots into the middle of the wok. Stir fry for 2-3 minutes.

4. Season with black ground pepper and stir again. Mix in the garlic and chilis from the side of the wok.

5. Pour the sauce mixture around and down the sides of the pan. Stir-fry and toss to coat the vegetables.

6. Drizzle the Shaoxing wine in from the edge of the wok.

7. Cover and simmer for 15 seconds.

8. Dish up and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 99g

Energy (kcal)

63.2

Carbs (g)

3.2

Proteins (g)

1.6

Fats (g)

3.6

Fibre (g)

8.8