Sauteed Mixed Vegetables In Taro Nest Recipe

• 40 gm Taro
• 1 Tbsp. Salt
• 1 Tbsp. Cornstarch
•     Veg. oil for deep-frying
• 95 gm Thinly sliced lotus root (one section)
• 40 gm Sliced water chestnut (approximately 1/3 c.)
• 40 gm Soaked dry black Chinese mushrooms (approximately 5 pcs)
• 40 gm Soaked black fungi (approximately 12 pcs)
• 40 gm Snow peas (approximately 15 pcs)
• 40 gm Celery
• 1 Tbsp. Chinese celery (optional)
• 40 gm Carrot (a few slices)
• 4 Tbsp. Water
• 1 Tbsp. Cornstarch
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 4 x Soaked dry black Chinese mushrooms
• 3 x Tomatoes
• 6 x Baby corn (approximately 80 g)
• 6 x Mustard green stems (approximately 115 g)
• 12 x Soaked dry bamboo fungi (approximately 150 g)
• 1 Tbsp. Oil
• 2 tsp Salt
• 1 tsp Sugar
• 4 c. Stock (or possibly water)
• 8 Tbsp. Oil
• 2 tsp Salt
• 1 tsp Sugar
• 4 c. Stock (or possibly water)

Directions