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| Prep Time | 5 minutes |
| Cook Time | 6 minutes |
| Passive Time | 3 minutes |
| Servings |
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Instructions
- Peel the vegetables and wash, soak the mushrooms with warm water to soften.
- All ingredients are cut into bite-sized pieces.
- Sauté the shallots until fragrant, then add the carrots to stir for 2 minutes.
- Next, add the lotus root to stir.
- Then, add the zucchini and wood-ear mushrooms. Season to taste, add a little cold water for the vegetables to cook evenly.
- Mix 1 cup of cold water with tapioca flour, oyster sauce, and chili sauce. Stir and slowly pour into the mixture.
- Stir quickly until the sauce is thickened and vegetables are cooked.
