Foreword

Lotus root, one of the delicacies in autumn, is refreshing and refreshing. Served with asparagus and king oyster mushrooms, it is a very popular table dish in my family! Nutritionally balanced and light. The best choice for autumn vegetarian dishes!

Materials

Main ingredients: 1 section of lotus root, 100g of asparagus;

Accessories: appropriate amount of oil, appropriate amount of oyster sauce, appropriate amount of white sugar, 50g ham, king oyster mushroom 1

Sauteed Pleurotus eryngii with lotus root and asparagus

1

Prepare the ingredients

2

Remove the lotus root Cut the skin into shreds, pick the tender parts of the asparagus, shred the king oyster mushrooms, slice the ham and soak it in water.

3

Put water in the pot and bring to a boil

4

Put in the asparagus and lotus root and blanch them. Remove and set aside.

5

Put oil in the wok, add ham slices, and stir-fry until white

6

Add king oyster mushrooms , stir-fry together

7

Add asparagus and lotus root and stir-fry together. Add oyster sauce, sugar and season to taste

8

Turn off the heat. Plate. Finish!

Tips

Ham is very salty, soak it in water to remove some of the saltiness. Since there were ham slices in the dish, no salt was added.