Recipe Ingredient
- 100g lotus root, peeled and thinly sliced
- 70g carrot, cut into desired shapes
- 20g eryngii mushrooms, sliced
- 50g brown shitake mushrooms, ends trimmed
- 4 thin slices of ginger
- 2 tbsp sesame oil
- 50g edamame beans
- Seasoning:
- 1 tbsp oyster sauce
- 1/2 tsp chicken stock powder
- 1/2 tsp sugar
- 1/8 tsp pepper
- 3-4 tbsp water
- 1/2 tsp cornflour
Instructions
- Heat sesame oil in a wok, sauté ginger until fragrant. Add lotus root slices and carrot. Sprinkle in a little water. Toss and fry briefly for a minute. Add all the mushrooms and stir in seasoning to mix. Fry briefly. Just before dishing out add edamame beans to mix. Dish out and serve immediately.
- How to cook edamame beans
- 400g frozen edamame beans
- Remove edamame beans from the freezer and allow to thaw for 5-6 minutes.
- Bring a pot of water to a rapid boil. Drop in the edamame beans.
- Stir for 1-2 minutes. Drain well immediately.
- Leave to cool slightly then remove beans from their pods.
- Use the beans for the above given recipes as required.
