Lotus Root Stir-Fry with Pine Nuts
Ingredients
- 1 medium lotus root
- 1/2 cup sugar snap peas
- 1/2 cup beechnut mushrooms or any mushrooms
- 3 tablespoons dry roasted pine nuts
- 1 tablespoon light soy sauce or coconut amino
- sesame oil
- avocado oil
- salt to taste
Preparation
Break the lotus root at nodal intersections into individual parts and cut off the ends.
Rinse the tuber thoroughly with cold water.
Using a peeler, peel off the outer layer and slice it thinly, about 3 mm thick.
Dry the lotus root with a paper towel.
In a heated pan with 2 tablespoons avocado oil, stir fry the lotus roots for 2-3 minutes.
Add sugar snap peas, mushrooms, pine nuts, and soy sauce.
Cook for another 3 minutes until mushrooms are thoroughly cooked.
Adjust seasoning based on your preference.
Stir in 1 teaspoon sesame oil.
Garnish with sesame seeds before serving with rice.