Stir Fry Lotus Root (莲藕)
Ingredients
- 1 medium lotus root
- ~ 1/2 cup of sugar snap peas, washed and dried with paper towel
- ~ 1/2 cup of beechnut mushrooms/any mushrooms of your choice, preferable low moisture content
- ~ 3 tablespoons dry roasted pine nuts
- ~ 1 tablespoon light soy sauce/coconut amino (adjust based on the size of the lotus root)
- ~ sesame oil and avocado oil
- ~ salt to taste
Preparation
To prepare lotus root: break the root at nodal intersections into individual parts and cut ends off. Rinse tuber thoroughly with cold water. Using a peeler, peel off outer layer, and slice it thinly, about 3 mm thick. You may see strands of sticky threads when cutting which shows that the lotus root is fresh. Dry lotus root with paper towel
In a heated pan with 2 tablespoons avocado oil, stir fry lotus roots for 2-3 minutes, then add sugar snap peas, mushrooms, pine nuts and soy sauce. Cook for another 3minutes until mushrooms are thoroughly cooked. Adjust seasoning based on your preference. Stir in 1 teaspoon sesame oil and garnish with sesame seed before serving with rice
If using soy sauce, sprinkle a little sugar to balance the taste (optional)
Isn't it simple and quick? Let me know what you think and have a great ? Tuesday