Stir-fried Lotus Root with Black Fungus and Fresh Lily Bulb


  • Lotus root 1 piece

  • Black fungus 20 pieces

  • Fresh lily bulb 1 piece

  • Garlic 2 cloves


  • Soy sauce 1 teaspoon

  • Sugar 1/2 teaspoon

  • Cooking wine 1/2 teaspoon

  • White vinegar 1/2 teaspoon

  • Water 2 tablespoons


  1. Wash the lotus root and cut it into thin slices.

  2. Soak the black fungus in hot water until it softens. Dry it and cut away the hard part in the middle.

  3. Wash away the fresh lily bulb in the mud. Tear it into small pieces.

  4. Smash the garlic gently. Sauté on high-medium heat.

  5. Add the lotus root first and stir fry. Then add the black fungus in. Pour the seasoning and the fresh lily blub. Cook until the seasoning thickens.