Getting ready for Chinese New Year! All are Welcome!

Here is the Recipe for Vegetable Stir-Fry ~
2 dried lotus roots soaked overnight in water;
2 tbsps oil (Olive Oil)
3/4 cup bean sprouts
1/2 red pepper, seeded and finedly chopped
1/2 green pepper, seeded and finely chopped
1/2 scallion chopped
4 cups Chinese cabbage, finely chopped
1 cup dried Chinese black mushrooms, soaked for 1 hours in warm water
1 zucchini, thinkly sliced
1/2 cup frozen peas
2 btsps cashew nuts, roughly chopped
1 tsp sugar
2 tbsps soy sauce
2 cups chicken stock
salt and pepper

Cook the lotus roots in boiling, lightly salted water for 20 minutes, sliced thinly.
Heat the oil in a wock and stir-fry in the following order, the bean sprouts,
peppers, onion, Chinese cabbage, lotus root, mushrooms, zucchini, peas, and cashew nuts.
Stir in the sugar, soy sauce and stock.
Stir in the sugar, soy sauce and stock.
Season with salt and pepper and cook for 30 minutes, stirring frequently
Serve the vegetables slightly drained of the sauce.

Preparation takes about 10 minutes and cooking takes approximately 35 minutes.
Variation: Any type of nut could be used (walnuts, hazelnuts or almonds).

If time permits, this recipe is even more delicious if the vegetables are stir-fried spearately, each cooked vegetable being removed from the wok before continuing with the next. Finish by cooking all the vegetables together for 30 minutes in the chicken stock as above.