Stir Fry Lotus Root w/ Shrimp paste

Ingredients:
baby lotus root
2cloves of garlic
59g straw of celery
1 piece red chili
Seasoning:
3 tbsp of shrimp paste
2 tbsp sesame oil
1 tsp sugar
2 tbsp of cooking oil


Method:.
1. Peel the skin of baby lotus root. Slice into thin circle and wash.
2. Cut and wash Chinese celery.
3. Heat a 2 tsp of cooking oil. Put garlic saute w/ baby lotus root after 3 minutes add seasoning and celery mix well and cook awhile. Lastly, add the chili. Serve hot.

Breast Chicken in Garlic and Pepper Sauce

Ingredients:
230 g (8oz) deep frozen chicken breast
750 g (2.5oz) celery
6 braids of garlic
Seasonings for chicken:
1/2 tsp salt
1/4 tsp sugar
some egg white
2 tsp corn flour


Seasonings:
1/4 tsp table salt
1tsp light sauce
1/2 tsp pepper

Method:
1. Rinse chicken breast. Thinly slice (or thickly shred) chicken breast. Marinate with seasonings for chicken.
2. Thinly slice (or thickly shred) celery. Mince garlic.
3. Soak chicken and celery in hot oil for a while. Take out and drain.
4. Saute minced garlic w/some oil. Add seasonings and stir. Put in chicken and celery. Stir well. Dish up and serve hot.

Lotus Root with Chinese Celery

Ingredients:
400g of lotus root
100g straw of Chinese celery
3 cloves of garlic (minced)
1 piece of red chili

Seasoning:
1 tbsp salt
1tbsp sesame oil
1/2 tsp of cornstarch
1/2 tsp sugar

Method:
1. Peel the skin of lotus root. Slice into thin circle and wash. Blanch by a boiling water awhile,then rinse.
2. Cut and wash Chinese celery.
3. Heat a 1 tsp of cooking oil. Put garlic saute w/ lotus root after 2 minutes add the celery and seasoning cook awhile, mix well. Lastly, add the chili. Serve hot.