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Asparagus and Lotus Root

by Chinese Buddhist monk Zhaoren



  • Fresh asparagus 100g

  • Fresh lotus root 150g

  • A red chili


1. Trim and discard both ends of the bulb of the lotus 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 chili.

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 chili. 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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