Lotus Root Sliced with Almonds Recipe |
Ingredients: Serves 4 |
250g celery, sliced 300g lotus root, sliced thinly 3 nos. red chilies, sliced 1 no. green capsicum, sliced 15g black fungi, soaked till soft 1 teaspoon cornflour with 2 tablespoons water 30g almond flakes, toasted or fried lightly Seasoning: 2 cubes reddish cheese a pinch of sugar ½ bowl water |
Method: Blanch sliced celery and lotus roots. Dish up and drain well. Heat up 2 tablespoons of oil to sauté reddish cheese until fragrant. Stir in chilies, capsicum and black fungi. Add in salt and stir-fry a while. Add water, celery and lotus root slices. Simmer over medium heat until lotus roots are done. Add cornflour mixture to thicken the sauce. Dish up onto a serving plate, sprinkle with toasted almond flakes and serve hot. |
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