Vegan Food｜lotus Pond Moonlight (snow Peas, Lotus Root, Carrots, Fungus)

Name: Vegan Food｜lotus Pond Moonlight (snow Peas, Lotus Root, Carrots, Fungus)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A small bowl Snow peas; A short section Lotus root; 1/2 root carrot; A small bowl Fungus; a small piece ginger; 1 quarter Big red pepper; Some salt

by Su Xiaoshuai Fiona

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

For such a nice name, I have to try it again😄

Gingko is usually served in the restaurant, which is not available in the hometown. If you can buy it, you can add it (must be cooked).

【Vegan Science】
▲Do not contain meat, eggs, milk and its products (including but not limited to all kinds of eggs, dairy products, lard, oyster sauce, ghee, chicken essence, etc.)
▲Does not contain five spice and its spices (garlic, green onion, leeks, onion, garlic sprouts, rice head, etc.)
▲Non-alcoholic (cooking wine, sweet wine, white vinegar containing alcohol, etc.)

※Recipe maker/kitchen ID: Su Xiaoshuai Fiona
※ Pay attention to the kitchen ID and search for the corresponding recipes by keywords. ※All recipes under this link () are not limited to sharing in the "Wukong Mind Garden-Vegetarian Cuisine" group, welcome to forward to friends in need

Ingredients

A small bowl Snow Peas
A short section Lotus Root
1/2 root Carrot
A small bowl Fungus
a small piece Ginger
1 quarter Big Red Pepper
Some Salt

Vegan Food｜lotus Pond Moonlight (snow Peas, Lotus Root, Carrots, Fungus)

1. Prepare ingredients.

You can choose a thinner lotus root, so that the sliced slices are palatable, and you don’t need to cut it in half, and the appearance will be better when fried.

Vegan Food｜lotus Pond Moonlight (snow Peas, Lotus Root, Carrots, Fungus) recipe

2. Wash the lotus root, cut into thin slices, and soak in clean water to wash away a little starch and prevent oxidation and blackening.

Cut the carrots lengthwise, save half, and cut diagonally into slices.

Remove the two ends of snow peas, and remove the ribs on the side.

Soak the fungus in advance. If it is too big, cut it into smaller pieces, whichever is more palatable.

Peel and slice ginger. Cut red pepper into small pieces.

3. Boil a pot of water, add salt and a spoonful of vegetable oil, boil the lotus root slices.

4. After about three to five minutes, add carrot slices and fungus and cook for two minutes.

5. Turn off the fire. Boil snow peas in the pot for one minute, stir with chopsticks.

6. Use a large colander to remove all the ingredients and set aside.

7. Heat oil in a pot, saute ginger and red pepper slices.

8. Pour in the cooked ingredients, stir-fry for two or three minutes, add a little salt, and you can get out of the pan.

9. Plate.

Tips:
Choose a thinner lotus root and slice it into thinner slices.

Snow peas need to be blanched at the end to maintain the emerald green color and crisp taste.

The lotus root and fungus are relatively cool, and with ginger slices, the whole dish can enhance some "yang qi".

In order to maintain the color, it is best not to add other colored seasonings, including light soy sauce, to this dish.