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Ingredients Jump to Instructions ↓

  1. 4 250 g 200 g 2 1 80 g Dressing

  2. 3 tablespoons 2 cloves

  3. 1 teaspoon 2 teaspoons 1/2 teaspoon Fresh lotus roots, washed and drained Long green beans, tops and tails removed, halved Large stalks celery, stringy fibre removed, sliced Medium carrot, peeled and sliced Fresh or frozen green peas Mushroom oyster sauce Garlic, finely minced Sesame oil Dark sesame paste Salt

Instructions Jump to Ingredients ↑

  1. : Place lotus roots in pot, cover with 2 liters water and bring to a full boil. Cover, lower heat, and simmer for 40 minutes. Remove, rinse in cool water, and set aside to cool, reserve the lotus stock for blanching the greens. When cool, cut lotus roots into round sliced about 1/2 cm thick. Add the beans to the boiling lotus root stock, let the water return to boil, then remove beans from water with slotted spoon as soon as they turn shiny dark green; place in colander, rinse in cool water, and set aside. Bring a fresh pan of water to the boil with 1 teaspoon salt added. Add the carrots and cook for 3 minutes; remove with slotted spoon, rinse in cool water, and set aside to drain. Add the peas, then remove with slotted spoon after 1 minute; rinse and set aside. In a large salad bowl, stir to combine the dressing ingredients, then add all the vegetables and toss together until well mixed. Transfer to a smaller salad bowl or platter and serve.

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