Cantonese Lotus Root Stir Fry (荷塘小炒, He Tang Xiao Chao)

4 standard portions

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Ingredients

• 2 tablespoons dried wood ear mushrooms
• 1 teaspoon mushroom powder ((or chicken bouillon powder))
• 1 teaspoon cornstarch
• 1/4 cup water
• 1 teaspoon light soy sauce ((or soy sauce))
• 2 cups lotus root (, sliced (*or 1 small fresh lotus root) (*Footnote 1))
• 1 small carrot (, sliced)
• 1/2 cup snow peas
• 2 tablespoons peanut oil ((or vegetable oil))
• 3 cloves garlic (, minced)
• 1 tablespoon minced ginger
• 1/4 teaspoon salt
• 1/2 teaspoon toasted sesame oil

Method

1. Soak the mushrooms: Add the dried wood ear mushrooms into a small bowl and add 1 cup hot water to cover. Soak for 15 to 20 minutes, until the mushrooms are soft throughout. Drain well. Remove any tough ends if needed, then cut into bite-sized pieces.
2. Mix the sauce: Combine the mushroom powder, cornstarch and water in a small bowl. Stir to mix well.
3. Make the stir fry: Add 1/4 cup water to a large skillet. Heat over medium-high heat until boiling. Add the lotus root and carrot. Cover the pan and steam for 1 minute. Then add the snow peas and soaked wood ear mushrooms. Stir a few times. Cover and steam for another 20 seconds. Once done, transfer all the vegetables to a big plate. Wipe the pan with paper towels to remove any water.
4. Heat the oil in the same pan over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
5. Add back all the vegetables. Stir a few times to coat the vegetables with oil. Sprinkle the salt. Stir and cook until the vegetables have softened but are still crisp, 1 to 2 minutes.
6. Stir the sauce again to fully dissolve the cornstarch, and pour it into the pan. Immediately stir to mix well, until the sauce thickens. Transfer everything to a large serving plate.
7. Serve hot as a side dish.