Lotus Root Stir-fry
Simple stir-fried lotus root is hard to beat as a vegetable side dish. If you haven't had lotus root, you're missing out––give this lotus root recipe a try!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 ounces lotus root ((340g))
- 8 wood ear mushrooms ((rehydrated and cut in half or thirds))
- 1/2 cup red bell pepper ((cut into small chunks))
- 1/4 cup chicken stock
- 2 teaspoons oyster sauce ((or vegetarian oyster sauce; can also use gluten-free oyster sauce to make this a GF dish))
- 1/4-1/2 teaspoon salt ((or to taste))
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
- 2 tablespoons oil
- 6 slices ginger
- 2 cloves garlic ((minced))
- 2 scallions ((white parts only, cut into 1-inch pieces))
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch ((combined with 1 tablespoon water))
Instructions
- 1
Prep the lotus root by peeling them, trimming the ends, and thinly slicing them, until you have about 12 ounces (340g). Also prep your wood ear mushrooms and bell pepper.
- 2
Bring a large wok or pot of water to a boil and blanch the lotus root, wood ears, and bell peppers for 45 seconds. Drain thoroughly and set aside.
- 3
Combine the chicken stock, oyster sauce, salt, sugar, and white pepper in a small bowl to create the sauce mixture and set aside.
- 4
Add the oil to the wok over medium heat along with the ginger. Cook for 30 seconds to a minute, and then add the garlic and scallions. Cook for another 20 seconds or so, and then add the blanched vegetables.
- 5
Stir-fry the vegetables for 1 minute. Then add the Shaoxing wine around the perimeter of the wok, followed by the sauce mixture. Cook for 30 seconds, until the sauce is at a simmer, and then add the cornstarch and water mixture, making sure the cornstarch hasn’t settled.
- 6
Stir-fry for another 20-30 seconds until the sauce coats the vegetables, and serve.