Don't miss another issue…      Subscribe

Stir Fried Fresh Lotus Root

 
5abd3dd9dcd3b576d7a3 550
643

Yield

8

servings

Prep

20

min

Cook

25

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

6 each mushrooms, black trumpet
*
3.3 l mushrooms
small
*
226.8 g lotus root
torn
*
45 ml peanut oil
2.5 ml salt
10 ml ginger
crushed
1 small onions
sliced
8 each water chestnuts
peeled
*
113.4 g snow pea pods
sliced
1.3 ml sugar
10 ml soy sauce, tamari
59 ml vegetarian chicken broth, non-fat, low-sodium
or vegetable broth
*
5 ml sesame oil

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Rebekah
Chicago
 almost 11 years ago

Chicken broth is NOT vegetarian. Please consider this when tagging your recipe.

zhangbo
Toronto, Canada
 almost 11 years ago

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!

Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 12343% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 235mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 32%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed