Sliced wok vegetables with lotus root, water chestnut and bamboo

Whether wok or pan, the vegetable mixture is cooked and ready to serve in just a few minutes. A wonderful blend of lotus roots, water chestnuts, carrots, soybean kernels, black fungus, bamboo, mung bean sprouts and sugar snap peas provide an excellent and exotic taste, with lotus roots and water chestnuts providing the special mouthfeel, almost the crunch. It can be served with just about anything Asian cuisine has to offer. Mix it with rice or noodles and season it with soy sauce, dashi stock, goma dressing or an Indian masasla. Delicious and vitamin-rich Asia for every day, and if you want, different every day.