200 grams (0.44 lb) fresh lotus roots
50 grams (0.11 lb) green peppers
10 grams (1/3 oz) red chili
2 grams (1/3 tsp)salt
1 gram (1/4 tsp) MSG
1 gram (1/4 tsp) sugar
10 grams (2 tsp) water
50 grams (3 1/2 tbsp) cooking oil
1.Remove the skin of the lotus roots and cut into slices 0.3 cm (0.12 inch) thick. Cut the green peppers into slices of the same thickness. Reduce the red chili into sections 0.5 cm (0.2 inch) long.
2. Heat the oil to 70-100 ºC (160-210 ºF) in a wok. Put in the lotus root slices, green peppers and red chili and stir-fry. Add the water, salt, MSG and sugar and stir several times. Take out and serve.
Features:A sharp contrast of colors of the red chili, green pepper and white lotus root.
Taste: Slightly spicy and very crispy