Ingredients
- 140g lotus root, sliced
- 15g dried black fungi
- 30g white fungi, torn into small pieces
- 2 Tbsp. Lee Kum Kee Premium Brand Oyster Sauce
- 2 tsp. honey
- 1 red pepper, diced
- 1/2 tsp. Minced Ginger
- 1 Tbsp. Lee Kum Kee White Vinegar
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