• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 250g meat, thinly sliced
  • 1 tbsp chopped garlic
  • 1 tbsp young ginger slices
  • 1 piece nam yee (fermented red beancurd)
  • 300g lotus root stems, washed and sliced
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1/2 tsp sugar
  • Dash of pepper
  • 1 tbsp sesame oil
  • Dark soya sauce (a drop or two for colour)
  • 1 cup chicken stock


  1. Heat oil in wok and saute ginger and garlic till fragrant. Add nam yee and stir-fry well.
  2. Add meat and lotus roots and stir-fry. Mix in the seasoning and add the stock. Bring to a low boil then simmer till meat is tender and lotus stems, cooked and the gravy, rather thick. Dish out and serve.

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