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Lotus, Gluten, and Vegetables
Vegetables, also Vegetarian Foods
|Lotus, Gluten, and Vegetables|
1 gluten sausage, boiled ten minutes, removed from the liquid and sliced thin
3 fresh shiitake mushrooms, stems discarded, caps sliced thin
1 teaspoon Shao Xing wine
1 teaspoon dark soy sauce
1 teaspoon granulated sugar
½ teaspoon ground white pepper
1 Tablespoon vegetable oil
2 lotus rhizome sections, washed, peeled, and cut in thin slices
½ teaspoon garlic powder
2 teaspoons sa-cha sauce
½ teaspoon coarse salt
3 large cloves garlic, peeled and minced
½ pounds snap peas, strings removed and discarded, each distinctly angle cut in six pieces.
1. Marinate the gluten sausage slices in wine, soy sauce,
sugar, ground white pepper, and half the minced garlic
for ten minutes.
2. Heat a wok or fry pan, add vegetable oil, and fry the
mushroom cap slices until brown, then add the gluten
sausage slices and the rest of the minced garlic and
brown this then remove from the wok or fry pan and set
3. Add lotus slices and stir-fry them for two minutes,
then add to the set aside mushroom mixture.
4. Reheat the wok or fry pan and add the other
ingredients but not the snap peas. Stir-fry for two more
minutes, then cover the wok or pan and cook stirring for
two more minutes.
5. Take off the cover, turn heat to high, add the snap pea
pieces and stir-fry two more minutes or until most liquid
has boiled out; mix everything together, and then serve.