340 g lotus root
8 wood ear mushrooms (rehydrated and cut in half or thirds)
1/2 cup red bell pepper (cut into small chunks)
1/4 cup chicken stock
2 teaspoons oyster sauce
1/2 teaspoon salt (or to taste)
1/4 teaspoon sugar
1/8 teaspoon white pepper
2 tablespoons oil
6 slices ginger
2 cloves garlic (minced)
2 scallions (white parts only, cut into 1-inch pieces)
1 tablespoon Shaoxing wine
2 teaspoons cornstarch (combined with 1 tablespoon water)


1.Prepare the lotus root by peeling them, trimming the ends, and thinly slicing them, until you have about 340g. Also prepare your wood ear mushrooms and bell pepper. Bring a large wok or pot of water to a boil and blanch the lotus root, wood ears, and bell peppers for 45 seconds. Drain thoroughly and set aside.
2.Combine the chicken stock, oyster sauce, salt, sugar, and white pepper in a small bowl to create the sauce mixture and set aside. Add the oil to the wok over medium heat along with the ginger. Cook for 30 seconds to a minute, and then add the garlic and scallions. Cook for another 20 seconds or so, and then add the blanched vegetables.
3.Stir-fry the vegetables for 1 minute. Then add the Shaoxing wine around the perimeter of the wok, followed by the sauce mixture. Cook for 30 seconds, until the sauce is at a simmer, and then add the cornstarch and water mixture, making sure the cornstarch hasn’t settled.
4.Stir-fry for another 20-30 seconds until the sauce coats the vegetables, and serve.
The stir-fried lotus root  is a tasty side dish typical of Chinese cuisine, simple but rich in different textures and well blended flavors!

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