Introduction:
Colorful Cuisine: The Secret to a Popular Dish and a Healthful Life
Discover why “Lotus Pond Stir-Fry” has become a favorite among restaurant goers. The answer is vividly clear: health guidelines urge the consumption of at least five colors of food daily, and this dish artfully meets that recommendation. It’s not only a love affair with the palette but also a guilt-free indulgence in nutritional diversity. Preparing this at home is a convenient and economical way to enjoy what seems like a lavish treat at a fraction of the restaurant cost.
Ingredient Selection:
Recipe Ingredients: The Diverse Spectrum for Lotus Root Stir-Fry
- Green Harmony: 200 grams of snow peas, strings removed
- Black Texture: 8 rehydrated wood ear mushrooms
- Orange Crunch: Half a carrot, thinly sliced
- White Freshness: Half a lotus root, thinly sliced
- Salt’s Pinch: 2 grams
- Starch’s Silkiness: A suitable amount of starch slurry
Step-by-Step Creation:
The Artful Process of Preparing Lotus Pond Stir-Fry
Ingredient Prep:
Step 1
Carefully prepare the snow peas by trimming away their strings. Rehydrate the wood ear mushrooms until they bloom to their spongy texture. Slice the carrot and lotus root into fine pieces, and ready your starch slurry.
The Aromatic Beginnings:
Step 2
Heat oil in a work or pan. Once the oil sizzles, sauté chopped green onions until their fragrance is released. Then introduce the carrot slices and lotus root, continuously stirring to maintain an even cook.
The Tossing:
Step 3
Add the wood ear mushrooms to the mix, sprinkle in 2 grams of salt, followed by the snow peas for a brief sauté. Pour the starch slurry in to thicken and bind the flavors.
The Finale:
Step 4
With a final toss, ensure all is well-combined and the vegetables are coated with the glossy sauce. Serve it hot and fresh from the wok.