INGREDIENTS
▢12 ounces lotus root
(340g)
▢8 wood ear mushrooms (rehydrated and cut in half or thirds)
▢1/2 cup red bell pepper (cut into small chunks)
▢1/4 cup chicken stock
▢2 teaspoons oyster sauce (or vegetarian oyster sauce; can also use gluten-free oyster sauce to make this a GF dish)
▢1/4-1/2 teaspoon salt (or to taste)
▢1/4 teaspoon sugar
▢1/8 teaspoon white pepper
▢2 tablespoons oil
▢6 slices ginger
▢2 cloves garlic (minced)
▢2 scallions (white parts only, cut into 1-inch pieces)
▢1 tablespoon Shaoxing wine
▢2 teaspoons cornstarch
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