Ingredients : ( serve 4 pax )

• 1 Lotus Root, 1/2 Japanese Cucumber
• 5 Baby Corn
• 1/2 Carrot
• 3 stalk
• "Si Nian" bean
• chopped garlic to taste
• 4 tbsp corn powder and some water (mix well)

Seasoning:

Some MSC, Salt and Sugar, Lee Kam Kee Oyster Sauce,

Method:

1. Wash and clean all ingredients. Skinned lotus root, 1/2 slice into 1mm thick , another 1/2 lotus root cut into strips. And sliced cucumber, baby corn, "Si Nian" bean and carrot.
2. Heat oil in wok, deep fry the lotus root that dipped in corn powder until crispy, drain.
3. Blanch other ingredients in boiling water, drained.
4. Heat oil in wok, fry garlic until fragrant, add in strips shape lotus root, sliced cucumber, baby corn, "Si Nian" bean 、carrot、seasoning and adequate amount of water stir fry, then thicken with corn flour, dish out and place together with crispy lotus root, done.

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