Stir Fried Fresh Lotus Root Recipes
STIR FRIED FRESH LOTUS ROOT
Make and share this Stir Fried Fresh Lotus Root recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In 2 separate bowls cover dried black mushrooms and tree ears with water until soft and pliable (about 30 minutes).
- Rinse and squeeze out excess water from both mushrooms. Remove and discard stems from black mushrooms; cut caps in half and set aside.
- Pinch off and discard hard center from tree ears; tear large pieces in half and set aside. Rinse lotus root with cold water.
- Trim and discard both ends of the bulb. With a vegetable peeler peel the skin.
- Cut bulbs in half length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices; set aside.
- Plunge slices into acidulated water. Drain.
- Over medium-high heat preheat wok until hot. Add oil and tilt wok to coat sides. Add salt ginger and garlic; stir-fry until fragrant.
- Add onions; stir-fry for 15 seconds or until they begin to wilt.
- Add black mushrooms lotus root tree ears water chestnuts and snow peas; stir-fry for about 2 minutes or until snow peas turn bright green.
- Sprinkle in the sugar white pepper and soy sauce; toss a few seconds.
- Splash the chicken stock against sides of hot wok and use to deglaze sides.
- Cover reduce to medium heat; cook for 30 seconds. Remove cover dribble in the sesame oil Serve hot.
Nutrition Facts : Calories 126.1, Fat 6.4, SaturatedFat 1.1, Cholesterol 0.2, Sodium 252.4, Carbohydrate 14.6, Fiber 2.7, Sugar 4.2, Protein 5.4
STIR-FRIED LOTUS ROOT WITH SESAME AND GREEN ONIONS
Make and share this Stir-Fried Lotus Root With Sesame and Green Onions recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the sliced lotus root into vinegar water as you slice it, as described above. Drain well just before cooking.
- Heat up a large frying pan with the oil. Add ginger and garlic, and stir fry until the oil is very fragrant.
- Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color - they turn a bit translucent looking. Turn over and cook a couple more minutes.
- Add the chili pepper and green onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil.
- The lotus roots should get a bit caramelized from the soy sauce. Serve hot or cold. This is very nice for bento.
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- 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.
- 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.
- Combine the chicken stock, oyster sauce, salt, sugar, and white pepper in a small bowl to create the sauce mixture and set aside.
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