Materials:
Fresh asparagus
100g
Fresh
lotus root 150g
A red
chilli
Preparations:
1. Trim and
discard both ends of the bulb of the
lutus root. With a vegetable peeler, peel
the rough skins, then cut bulbs in half
length-wise. Lay flat and cut crosswise
into 1/8-inch-thick slices.
2. Snap off and
discard the tough ends of the asparagus
and cut into 1-inch diagonal pieces.
3. Fine shred the
red chilli.
4. Preheat wok.
Add oil, when medium hot, add lotus root
and asparagus, stir-fry until fragrant.
Remove the root and asparagus from the
wok and drain out oil.
5. Heat the clean
wok again with a little oil, stir-fry the
red chilli. Return the root and asparagus
to the wok. Sprinkle in white vinegar,
and toss a few seconds. Add the
cornstarch solution. Stir mix well, until
the sauce boils and thickens, dish up.
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