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Recipe Stir-fried Lily Bulb and Lotus Root with Oyster Sauce

Stir-fried Lily Bulb and Lotus Root with Oyster Sauce

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    3mins

Lunar New Year Chinese Food Vegetable Dinner Lunch Easy Recipes Less Than 15 mins Quick Recipes

What You Will Need

Ingredients

  • 200g Lotus root, sliced
  • 75g Snow peas/Mangetout
  • 75g Red bell pepper, cut into pieces
  • 75g Straw mushroom(s), canned, halved
  • 75g Baby corn, canned, sliced
  • 50g Fresh lily bulb, torn into pieces

Sauce Mix

  • 2½ Tbsp. Lee Kum Kee Premium Oyster Sauce
  • 1 Tbsp. Lee Kum Kee Double Fermented Soy Sauce
  • 1/2 tsp. Lee Kum Kee Pure Sesame Oil
  • 1/2 tsp. Sugar
  • 1 tsp. Corn starch
  • 2 Tbsp. Water

Made with
Lee Kum Kee products

LKK's Premium Oyster Flavoured Sauce 510g

Oyster Flavored Sauce

LKK's Premium Oyster Flavoured Sauce
Double Fermented Soy Sauce, 500 ml, Bottle

Soy Sauce

Double Fermented Soy Sauce
Pure Sesame Oil, 115 ml, Bottle

Oil

Pure Sesame Oil

How to make it

  1. https://www.youtube.com/watch?v=pGBnuUo0da4
  2. Blanch lotus root in boiling water.  Drain.
  3. Mix well all sauce mix ingredients.
  4. Stir-fry all vegetables in 2 Tbsp. oil.  Stir in sauce mix and heat through.

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