Ingredient
160g lotus root
1 piece vegetarian chicken (gluten)
2 stalks Chinese celery
1 lily bulb
sliced carrot
1 tbsp crushed Chinese pickled olive
1 tsp grated shallot
1 cup water
2 tsps rice vinegar
Seasoning
1/2 tsp salt
1 tsp sugar
1 tsp light soy sauce
a few drop of sesame oil
pinch pepper
4 tbsps water
Method
Cut the vegetarian chicken into pieces. Peel the lotus root and cut it into slices. Soak sliced lotus root in water and rice vinegar for a moment. Remove leaves of the Chinese celery and cut it into short lengths.
Break the lily bulbs into scales. Wash them.
Heat 1 tbsp of oil in a wok. Stir fry grated shallot until fragrant. Add lotus root and vegetarian chicken. Stir fry until done. Put in the Chinese celery, sliced carrot and seasoning. Cook until the sauce reduces to almost dry. Put in the crushed Chinese pickled olive at last. Stir well quickly and serve.
