Stir Fry Lotus Root and Chives 韭菜花炒蓮藕
I am always constantly amazed by the lotus flower, seemingly so delicate and fragile, yet so strong and resilient underneath. We use the delightfully crunchy sweet lotus root to make this easy stir fry vegetable dish, Stir Fry Lotus Root and Chives 韭菜花炒蓮藕.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 inch length of lotus root
- 1 bunch flowering garlic chives
- 2 garlic cloves, smashed
- 3 tbsp oil
- 1 tbsp chinese rice wine
- 1 tsp salt
- 1 tbsp oyster sauce
- 1/2 cup water
- 1 tsp sugar
- 1 tsp corn starch
Instructions
- 1
Cut off the end bits of lotus root so that the holes are exposed and wash thoroughly both inside and out. Shave off the skin of the root with fruit peeler. Holding firmly to the root, slice into 1/8 inch slices.
- 2
Wash and cut chives into 2 1/2 inch lengths.
- 3
Heat wok til hot, add oil, then add smashed garlic cloves. When garlic fragrance rises, add in lotus roots. Stir fry over high heat for 1 minute, then add in chives, salt, splash in the rice wine and stir fry for 1 more minute. Add oyster sauce, sugar and water, cover and turn heat to low. Let simmer for another 2 minutes.
- 4
Prepare the starch in small bowl with 1 tbsp water. Remove lid, give the starch a final stir and pour in. Stir until the sauce thickens and clings lightly to the vegetables.