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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 this aside.
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.

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