First, clean and drain all the vegetables needed for this dish.
Slice all the vegetables into thin slices.
Soak the dry black fungus in cold water for 20 minutes until they fully expand. Then clean and trim off the stems with a pair of scissors.
Toast macadamia nuts until its slightly golden brown and set aside.
Heat up oil in wok over medium heat and saute the minced garlic till fragrant.
Add the thinly sliced lotus root. Then add the green snow peas followed by the sliced carrots. Stir fry all the vegetables for about 3 minutes.
Next, add chicken broth and mixed well.
Then add in the sliced celery, water chestnuts and black fungus and cook for another 5 minutes.
Next add in the soy sauce.
Then add the oyster sauce.
Stir fry briefly and bring everything to a boil.
Finally add in the toasted macadamia nuts. And we're done!
Transfer to a serving plate and serve immediately. So Enjoy! For more, like us on Facebook and get instant updates on our latest recipes at www.Facebook.com/huangskitchen
- 250.0g young lotus root, cleaned, peeled and sliced.
- 1.0 carrot, sliced
- 2.0 celery, sliced
- 40.0g black fungus
- 6.0 water chestnuts, peeled and thinly sliced
- 100.0g macadamia nuts, toasted
- 8.0 snow peas
- 1.0c chicken broth
- 1.0Tbsp garlic, minced
- 1.0Tbsp oyster sauce
- 1.0Tbsp soy sauce