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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