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

  • 100g lotus root, peeled and thinly sliced
  • 70g carrot, cut into desired shapes
  • 20g eryngii mushrooms, sliced
  • 50g brown shitake mushrooms, ends trimmed
  • 4 thin slices of ginger
  • 2 tbsp sesame oil
  • 50g edamame beans
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1/2 tsp chicken stock powder
  • 1/2 tsp sugar
  • 1/8 tsp pepper
  • 3-4 tbsp water
  • 1/2 tsp cornflour

Instructions

  1. Heat sesame oil in a wok, sauté ginger until fragrant. Add lotus root slices and carrot. Sprinkle in a little water. Toss and fry briefly for a minute. Add all the mushrooms and stir in seasoning to mix. Fry briefly. Just before dishing out add edamame beans to mix. Dish out and serve immediately.
  2. How to cook edamame beans
  3. 400g frozen edamame beans
  4. Remove edamame beans from the freezer and allow to thaw for 5-6 minutes.
  5. Bring a pot of water to a rapid boil. Drop in the edamame beans.
  6. Stir for 1-2 minutes. Drain well immediately.
  7. Leave to cool slightly then remove beans from their pods.
  8. Use the beans for the above given recipes as required.

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