How to make it

  • Mix together all the marinade ingredients.
  • Peel the lotus root (how cool is the sound it makes??), clice into about 1cm thick slices and plinge into a bowl of water with a few drps of lemon juice in it. Drain.
  • Marinade the lotus root and tofu for atleast 2 hours, all day if possible, turning every now and then.
  • If youre using dried black fungus, place in a bowl of water and soak for 30 minutes, till pliable, then drain.
  • When its all done marinating, add the lotus and tofu to your (oiled) wok and tir fry for about 2 minutes, add shrooms (both kinds) and water chestnuts and stirfry another few minutes. toss through schallots.
  • Garnish with extra schallots, serve.

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