Choose young lotus roots (from local). Usually look skinnier, long & white in color. Those fat & plump with reddish in color is from China, good for boiling soups. The later gives a softer texture while the local lotus roots is more crunchier.
Ingredients: (serves 2-3)
130g Lotus Roots - cut into thin slices
75g Pork Loin / Lean Meat - cut into thin slices
15g Carrot - cut into thin slices
90g Frozen Edamame Beans
1 tbsp Cooking Oil
40ml Water
10ml Water with 1/2 tsp Corn Flour (starch mixture)
Water for blanching
Seasoning:
1/2 piece Red Fermented Bean Curd (Nam Yue in Cantonese)
1 clove Garlic - smashed
1/2 tsp Sugar
Step by Step:
1. Soak edamame beans in water to defrost. Then split open the pods to get the beans.
2. Bring a small pot of water to a boil.
3. Blanch lotus roots, carrot & edamame beans in boiling water for about 2 mins. Strain & set aside.
4. Heat up oil in wok. Saute garlic, fermented bean curd & sugar till fragrant.
5. Add in meat slices and stirfry till almost cook.
6. Then add in lotus roots, carrot & edamame beans. Stir to mix evenly.
7. Pour in some water & cover to simmer over medium heat for about 2 mins.
8. Slowly stir in starch mixture and stirring continuously to thicken the gravy. (optional & not necessary to stir in all). Depends on how you like your gravy consistency.
9. Ready to serve.
Happy Cooking..