Recipe Ingredient
- 400g lotus roots, cut into slices
- 1 onion, quartered
- 50g red capsicum, cut into strips
- 1 stalk spring onion, cut into 2.5cm lengths
- 8 dried chillies, cut into halves
- 6 slices ginger
- 2 tbsp sesame oil
- Sauce ingredients:
- 1 tsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp tomato sauce
- 1 tbsp black vinegar
- 1 tbsp sugar
- 1/4 tsp chicken stock powder
- 125ml fresh chicken stock
- 2 tbsp cornflour
Instructions
- Heat sesame oil in a wok and sauté dried chillies until fragrant. Add ginger slices and onion. Fry for a while.
- Add lotus roots and sauce ingredients.
- Bring to a boil. Add capsicum and spring onion.
- Toss and fry well to combine over high heat for less than a minute.
- Transfer to a serving dish.
