Stir-fried Lotus Root (ผัดรากบัว)

Ingredients

• Lotus Root (sliced) 300 g
• Black Fungus 160 g
• Capsicum 120 g
• Spring Onion (cut into 2 cm length) 2 stalks
• Cooking Oil 2 tbsp
• Ginger (sliced) 6 slices
• Garlic (chopped) 2 cloves
• Corn Starch 1 tsp
• Water 1 tbsp
• Sauce Mushroom Sauce 1 tbsp
• Seasoning Sauce 1 tsp
• Light Soy Sauce 1 tsp
• Black Vinegar 2 tsp
• Sugar ½ tsp
• Ground Pepper ¼ tsp
• Shaoxing Rice Wine 2 tbsp
• Water 3 tbsp