Vegetarian’s Delight

Level: Easy

Total: 300 g

Prep: 15 minutes

Cook: 5 minutes

Yield: 300 g

Ingredient	Quantity (approx.)	Notes (Preparation method)
🥕 Carrot	50g	Washed, peeled, and thinly sliced or cut into diamond-shaped pieces
🌽 Sweet corn kernels	50g	Fresh corn kernels or frozen corn kernels
🇳🇱 Snow peas	80g	Ends and old fibers removed, washed
🪵 Black fungus	30g	Dried black fungus needs to be soaked in warm water in advance, cleaned
🌰 Lotus root	70g	Washed, peeled, thinly sliced, and soaked in water to prevent oxidation
🫚 Garlic	10g	Sliced

1.Ingredient Pre-treatment: Wash and cut all vegetables according to the notes in the table above. Slice the garlic. Soak the lotus root slices in water to prevent oxidation.
2.Blanching Ingredients: Bring water to a boil in a pot, add a pinch of salt and a few drops of oil (not included in the recipe). Blanch the carrot slices, lotus root slices, and corn kernels for about 1 minute. Then add the snow peas and black fungus, and continue blanching for about 30 seconds until all ingredients are cooked and brightly colored. Remove and immediately rinse with cold water or drain.
3.Stir-Frying: Heat oil in a pan over medium heat. When the oil is moderately hot, add the garlic slices and sauté until fragrant. Add all the blanched vegetables, increase to high heat, and stir-fry quickly for about 1 minute.
4.Seasoning and Serving: Pour in the pre-mixed seasoning sauce (ingredients listed below). Continue stir-frying over high heat until the sauce evenly coats all ingredients. Once the sauce thickens, remove from the pan and serve.

📝 Tips:

•High-heat stir-frying is key to maintaining the crisp texture and bright color of the vegetables.
•Adding a pinch of salt and a few drops of oil while blanching enhances the color of the vegetables.
•Ingredients and preparation methods can be adjusted based on personal preference and available materials.