Cantonese Lotus Root Stir Fry (He Tang Xiao Chao)
A delicious and authentic cantonese and dim sum recipe for Cantonese Lotus Root Stir Fry (He Tang Xiao Chao), prepared with traditional seasonings and techniques.
Ingredients
- • 2 tablespoons dried wood ear mushrooms
- • 1 teaspoon mushroom powder ((or chicken bouillon powder))
- • 1 teaspoon cornflour
- • 1/4 cup water
- • 1 teaspoon light soy sauce ((or soy sauce))
- • 2 cups lotus root (sliced (*or 1 small fresh lotus root) (*Footnote 1))
- • 1 small carrot (sliced)
- • 1/2 cup snow peas
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 3 cloves garlic (minced)
- • 1 tablespoon minced ginger
- • 1/4 teaspoon salt
- • 1/2 teaspoon toasted sesame oil
Preparation Steps
Soak the mushrooms: Add the dried wood ear mushrooms into a small bowl and add 1 cup hot water to cover. Soak for 15 to 20 minutes, until the mushrooms are soft throughout. Drain well. Remove any tough ends if needed, then cut into bite-sized pieces.
Mix the sauce: Combine the mushroom powder, cornflour and water in a small bowl. Stir to mix well.
Make the stir fry: Add 1/4 cup water to a large frying pan. Heat over medium-high heat until boiling. Add the lotus root and carrot. Cover the pan and steam for 1 minute. Then add the snow peas and soaked wood ear mushrooms. Stir a few times. Cover and steam for another 20 seconds. Once done, transfer all the vegetables to a big plate. Wipe the pan with paper towels to remove any water.
Heat the oil in the same pan over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
Add back all the vegetables. Stir a few times to coat the vegetables with oil. Sprinkle the salt. Stir and cook until the vegetables have softened but are still crisp, 1 to 2 minutes.
Stir the sauce again to fully dissolve the cornflour, and pour it into the pan. Immediately stir to mix well, until the sauce thickens. Transfer everything to a large serving plate.
Serve hot as a side dish.