– 1 lotus root, 1 sweet green chili, 1 teaspoon soy sauce, 1/3 garlic bulb, half teaspoon oyster sauce, 2 spring onions
After being peeled, the lotus root is washed, cut into thick slices and then soaked in a basin of clean water. Soaking in this water will prevent the lotus root from oxidizing and turning black.
Green chillies are washed and cut into small pieces. Sliced garlic for later use.
Boil 1 pot of water, blanch the lotus root slices in a pot of boiling water for about 2-3 minutes, then take them out and put them in a bowl of clean water for later use. The blanching also helps the lotus root to be less dark and save more cooking time. Dropping the lotus root after blanching into a basin of cold water helps it retain its crispiness.
Put a little oil in the pan, after the oil is hot, pour in the garlic and green chili, stir-fry until fragrant, then take out and use later.
Use the remaining oil on the bottom of the pan, pour in the lotus root and stir-fry until evenly cooked.
Season with soy sauce, oyster sauce, and salt to taste.
Stir well and then add the sautéed green chillies.
Stir for another 30 seconds and then put the sautéed lotus root with green chili on a hot plate with rice. The fleshy, crunchy lotus root mixed with fresh and delicious sweet peppers is sure to be enjoyed by everyone, even without meat it’s still delicious!
at Blogtuan.info – Source: Eva.vn – Read the original article here