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| 5/7/2005 |
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Stir-Fried Lotus Root with Julienne Cuttlefish Recipe by AMY BEH
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 | | Click for larger image |
Ingredients
15g dried cuttlefish shreds, rinsed
100g lotus root
75g sweet snow peas
40g carrot, cut into desired patterns
3 tbsp oil
1 tsp chopped garlic
Sauce ingredients (combined)
1 tbsp abalone sauce
6g (half cube) preserved bean curd (nam
yee), mashed with 1 tsp Shao Hsing Hua Tiau wine (optional)
1 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
2 tbsp water
Method
Bring a saucepan of water with half a teaspoon of salt, sugar and a pinch of bicarbonate of soda and 1 teaspoon of oil to a boil. Put in carrot and sweet snow peas.
Boil for 30 seconds. Remove and immerse in cold water for 3–4 minutes. Drain.
Blanch lotus root separately in a saucepan of boiling water, with 1/2 teaspoon vinegar added to it, for 1 minute.
Remove and immerse in cold water for 4–5 minutes. Drain.
Heat oil in a wok and lightly brown cuttlefish shreds until crispy. Drain and set aside. Remove oil, leaving only one tablespoon in the wok. Add in garlic and fry until fragrant.
Add in all the blanched vegetables and combined sauce ingredients. Return the pre-fried cuttlefish to the wok.
Toss briefly until sauce is well combined. Dish out and serve immediately.
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