Step 1

Cut off both ends of the segments of the lotus. Peel off the skin then cut them crosswise into thin slices, preferably about 2mm thick.

Step 2

Soak the slices in water with 2 tsp of white vinegar for ten minutes.

Step 3

Blanch the lotus root in boiling water for two minutes, remove, and drain it in a colander.

Step 4

Cut the carrots into slices and blanch in water for 2 minutes. Drained. (You can do it with the lotus root simultaneously).

Step 5

Snap off both ends of the snow peas, then pull away from the snow peas to remove the fibrous strings. Next, cut the pea in half.

Step 6

Soak the wood ear fungus in water for about 20 minutes until fully dehydrated. Remove the hard stem, then cut it into 1-inch pieces.

Step 7

Cut the baby corns into 2-3 sections and celery into thin slices.

Step 8

Heat the oil in a pan.

Step 9

Stir fry the ginger until aromatic.

Step 10

Add the hydrated wood ear mushrooms and stir fry for one minute.

Step 11

Add the blanched lotus root, carrot, and the rest of the vegetables. Stir fry over high heat for half a minute.

Step 12

Add the seasonings (ingredients C) and stir fry for another half a minute. Dish out and serve.