8
5
1-1/2
8
4
1/4
1
-------
1/2
3
1/2
1/4
-------
4
1/2
1/2
2
|
oz
oz
oz
oz
oz
in
---
t
T
t
t
---
c
t
t
T
|
Lotus Root (1)
Celery
Carrot
Water Chestnuts (2)
Lily Bulbs (3)
Ginger root
Scallion
-- Glaze
Potato Starch
Water
Salt
Sugar
------------
Water
Salt
Oil
Oil
|
Prep - (20 min - (see
Note-4))
- Trim ends and peel LOTUS ROOT. Slice in half lengthwise
and slice crosswise a little less than 1/4 inch thick. Hold in
lightly salted cold water until needed.
- De-string CELERY, cutting off the edges should be good
enough. Slice on a sharp diagonal about 1/2 inch wide. Mix with
Lotus Root
- Peel CARROT and slice lengthwise about 1/8 inch thick.
Cut slices on a sharp diagonal to match the celery slices. Mix
with Lotus Root.
- With a sharp vegetable slicing knife, take a thin cut from top and
bottom of WATER CHESTNUTS, then peel around the rest with
a vegetable peeler. Slice into 3 or 4 rounds, depending on size.
- Trim root and discolored stem end from LILY BULBS and
separate all the flakes. Pinch off any discoloration. Mix with
Water Chestnuts and keep them both in cold water until needed.
- Slice GINGER crosswise very thin. Cut off white part of
SCALLION and crush it lightly. Mix. (Use the Greens for
something else).
- Mix all Glaze items.
RUN - (7 min, exclusive of boiling water)
- In a saucepan bring 6 cups Water to a rolling boil. Stir
in 1/2 t Salt and 1/2 t Oil. Stir in drained
Lotus Root mix and bring back to a boil over high heat.
Hold at a full boil for about 1-1/2 minutes to just barely cook.
- Stir in drained Water Chestnut mix and bring back to a boil
over high heat. As soon as up to a boil, drain in a strainer - do
not overcook.
- In a wok or spacious sauté pan, heat 2 T Oil. Stir
in Ginger mix just until aromatic. Stir in the drained
Vegetable mix and fry tumbling over high heat until well
heated through.
- Stir in Glaze mix until glossy.
- Serve as a warm appetizer, or as a side to a contrasting main dish.
You can remove the slices of Ginger and the Scallion before serving.
|
