莲藕雪豆炒白果Stir-Fried Lotus Roots With Snow Peas And Gingko Nuts

把莲藕切片，然后和红萝卜及白果分别以滚水川烫；滴干。Cut lotus roots into thin slices. Blanch lotus roots，carrot and gingko nuts in boiling water briefly. Dish out and put aside.

起锅热油和麻油，把蒜茸爆至微黄，赞入花雕酒，再加入莲藕、红萝卜及白果炒均。Heat oil and sesame oil in preheated wok. Saute garlic until lightly golden. Splash Shao Xing wine. Add lotus roots，carrot，snow peas and gingko nuts.

倒入清水/高汤和调味料，大火兜一兜后以生粉水勾芡。Add water / chicken stock and seasoning. Toss briskly over high heat. Add thickening to the sauce.

盛出趁热吃。Dish out and serve immediately.