Lotus Root Stir Fry
Ingredients
- 350g lotus root
- 5 dried and reconstituted shiitake mushrooms, thinly sliced
- 0.5 cup snow peas (aka mange tout)
- 2 cloves garlic, finely sliced
- same amount of ginger, finely sliced
- 2 spring onion whites, finely sliced
- 4 dried chillis cut into little segments
- 0.5 tsp ground sichuan pepper
- 1 tbs shaoxing wine
- sauce —
- 2 tsp light soy sauce
- 0.5 tsp dark soy sauce
- 0.25 cup vegetable stock
- 1 tsp chinkiang vinegar
Preparation
Make sauce by combining sauce ingredients and mixing well
Set aside
Peel lotus roots and thinly slice into disks
Blanch both lotus roots and snow peas in boiling water for 1 minute
Set aside
In a hot wok add a couple tbs of oil then add dried chilli and Sichuan pepper
Stir fry until very fragrant (about 45 seconds)
Add ginger, spring onion whites and garlic and stir fry for 20 or so seconds before quickly adding the Shaoxing wine around the rim of the wok (this will prevent the aromatics from burning.
Add lotus root, snow peas and mushrooms, turn heat to high and stiry fry for 1-2 minutes
Add sauce mixture and mix well
Turn heat down and add starch slurry and stiry until it thickens
Serve over rice