Mixed vegetables with lotus root

Name: Mixed vegetables with lotus root
Cuisine: China
Ingredients: 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; vegetable oil, for stir-frying; a few drops of sesame oil, to finish; 1 teaspoon sea salt; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; a splash of rice wine, sake or dry sherry; 1 teaspoon caster sugar; a splash of rice wine, sake or dry sherry; a splash of rice wine, sake or dry sherry; 1 tablespoon soy sauce; 1 tablespoon white rice vinegar; 2.5 cm/1 inch piece fresh root ginger, peeled and finely sliced; 1 tablespoon oyster sauce; 1 head of broccoli, cut into chunks; 100 g/3½ oz stringed mangetout; 4 or 5 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then sliced; ½ carrot, peeled and cut into strips; 1 lotus root (or if unavailable, 1 can lotus root), peeled and sliced; 4 or 5 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then sliced

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 lotus root (or if unavailable, 1 can lotus root), peeled and sliced
4 or 5 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then sliced

Asia
China
Side dish
Pescatarian

Method

Bring a large pan of water to the boil, then blanch the lotus root, mushrooms, carrot, broccoli and mangetout for about 1 minute. Drain and put to one side.
Heat a wok, add a little vegetable oil and stir-fry the vegetables and ginger for a minute or so, then add the oyster sauce, soy sauce, vinegar, rice wine, sake or sherry, the sugar and salt and stir well.<