Stir-Fried Lily Bulbs
- Ingredients -
Lily bulbs, lotus root
Black fungus, bell peppers
Salt, light soy sauce, vegetarian oyster sauce
- Method -
1. Soak black fungus in water until softened.
2. Slice lotus root into rounds, dice bell peppers, tear black fungus into small pieces by hand, separate lily bulbs and rinse clean.
3. In a small bowl, mix salt, light soy sauce, and vegetarian oyster sauce to make the sauce.
4. Heat oil in a wok, add lotus root slices, and stir-fry.
5. Add black fungus and bell pepper pieces.
6. When lotus root is nearly cooked, add lily bulbs.
7. Stir-fry briefly, then pour in the sauce mixture.
8. Toss to combine evenly and serve immediately.