Materials
Beef 150 g
Young Lotus Root 230g
Dried Black Fungus 10 g
Ginger 5 small slices
Spring Onion 2 stalks
Mashed Garlic 1 tbsp
Shaoxing Wine 1 tbsp
Carrot 5 small slices
Sauce 1
Sesame Oil dash
Pepper some
Dark Soy Sauces 1/2 tbsp
Sauce 2
Salts 1/4 tbsp
Cornflour 1/2 tbsp
Water 3 tbsp
Seasoning 1
Light Soy Sauce 1/2 tbsp
Sugar 1/3 tbsp
Cornflour 1 tbsp
Oil 1 tbsp
Seasoning 2
Salt 1/4 tbsp
Sugar 1/3 tbsp
Stock Soup 3 tbsp
Steps
1) Wash the dry black fungus, soak till become soft, wash again
2) Tear fungus into small pieces, boil in hot water for 5 minutes, drain out
3) Remove skin of young lotus root, wash and cut into think slices
4) Add 1 tbsp vinegar into 1 cup of water, soak lotus root in, then drain out
5) Cut beef into thin slices, marinate 10 minutes with seasoning (1)
6) Heat wok with 2 tbsp of oil, fry black fungus and lotus root for 2 minutes
7) Add seasoning (2), stir fry until water become dry, dish up for use
8) Heat wok with 2 tbsp of oil, stir fry the beef to nearly cooked, dish up
9) Heat wok again with 2 tbsp of oil, fry ginger and mashed garlic
10) Add beef, stir fry and mix well, sprinkle yellow wine (if any)
11) Add lotus root, black fungus, carrot, spring onion, stir fry
12) Mix well, add sauce (1) & (2) , stir and mix well, dish up and serve
Remark
tbsp - table spoon
You can use water instead of Stock Soup
If the beef tough, marinate 20 minutes with soda to tender it.
