Stir Fried Fresh Lotus Root
Submitted by hbrooks1229
Fresh lotus root stir-fried with black mushrooms, tree ears, water chestnuts, and snow peas in a ginger-sesame glaze. A crunchy, earthy vegetarian dish that’s as beautiful as it is satisfying.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
1 hrsSlice a lotus root crosswise and you get those gorgeous lace-like rounds that look like edible snowflakes. But this vegetable isn’t just a pretty face.
Stir-fried, lotus root stays crisp and slightly sweet, with a texture somewhere between a water chestnut and a firm apple.
Here it joins forces with reconstituted black mushrooms, delicate tree ears, water chestnuts, and bright snow peas, all tossed fast in a hot wok with ginger, garlic, and a whisper of sesame oil at the end.
Every bite is a different crunch, a different earthy note. This is the kind of vegetarian dish that makes you forget meat was ever an option.
Chef Tips
- Drop sliced lotus root into acidulated water (water with a splash of lemon or vinegar) immediately after cutting. It oxidizes fast and will turn brown otherwise.
- Soak the dried mushrooms and tree ears for a full 30 minutes. Rushing this step leaves them chewy and tough instead of silky.
- Don’t overcook the snow peas. They go in with everything else and only need about two minutes. Bright green means done.
- Fresh lotus root is found at Asian grocery stores, usually in the produce section still caked in mud. Peel it like a potato and work quickly.
Ingredients
Directions
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 ⅛ 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.
Comments
Chicken broth is NOT vegetarian. Please consider this when tagging your recipe.
Just updated the recipe, should be vegetarian chicken broth, or vegetable broth, thanks for your comment to help us find the problem of recipe, have a great day!