Stir-fry Lotus Root with Mixed Vegetables (Chap Chai)
If there’s a go-to dish for days when you’re in a rush or simply out of ideas, you’ll come to love the chap chai. Follow this Fast & Fab recipe…
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Cooking tools:
- Wok
- Stove
- Spatula
- Serving platter
Ingredients
- 2 cloves garlic (minced)
- 15cm lotus root (sliced)
- 1 carrot (sliced)
- 4 pieces dried black fungus (soaked)
- 8 fresh scallops
- 1 cup sugar snap peas
- 1 tbsp soy sauce
- 1 tsp chicken stock
- 1 tbsp Chinese Shaoxing wine
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