1 Blanch prawns in boiling water for 20 seconds, set aside.
2 Separately blanch vermicelli, sliced potato and lotus roots in boiling water for 2-4 minutes, set aside
3 Heat 2 tbsp of oil in a wok, fry grounded dried chili till oil changed to red oil. Sauté ginger, garlic, onion and dried chilli till fragrant. Add spring onion, chinese parsley and cook for 1 minute.
4 Over medium-high fire, cook broccoli for 2 minutes. Add lotus roots, potatoes, beancurd sticks, oyster mushrooms, green bean vermicelli, prawns and quickly combine well. Season with all the seasonings except for hua tiao wine, taste and adjust the seasonings to your preference.
5 Lastly, quickly stir in cashew nuts and drizzle some hua tiao wine. Garnish with some coriander and serve hot