Raise your hand if sometimes your stir-fried dish is too bland, too burnt, too greasy or too soggy. The secret to success is to have the oil hot, the ingredients added to the wok in the correct order and importantly the flavoursome sauce. Try my yummy recipe and wave goodbye to your local takeaway.
You can also use water chestnuts or bamboo shoots instead of lotus roots. I like to listen to the sizzling sound while cooking this dish all the way through.