Lotus Root Stir-Fry with Carrots and Snow Peas

Serves

Prep Time

10 min

Total Time

20 min

Main Course

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American 🇺🇸

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Elevate your weeknight meals with this Lotus Root Stir-Fry featuring vibrant vegetables like carrots, snow peas, and wood ear mushrooms in a savory, lightly sauced stir-fry. It's packed with flavor, quick to make, and perfect for a healthy meal. üç≤ Lotus root is more than just a unique and versatile ingredient in Asian cuisine; it's a powerhouse of nutrition and health benefits. Fiber rich, high in vitamin C, and potassium. This low calorie vegetable is packed with flavor and texture, lotus root is perfect for stir-fries, soups, and salads. Try it today and experience its health benefits firsthand! 🌱

Ingredients

12 ounces lotus root, peeled, trimmed, and thinly sliced
8 wood ear mushrooms, rehydrated and cut in half or thirds
1/2 cup red bell pepper, cut into small chunks
1/2 cup carrots, thinly sliced into matchsticks or diagonally
1/2 cup snow peas, trimmed
1/4 cup chicken stock (or vegetable stock for vegetarian option)
2 tsps oyster sauce (or vegetarian/gluten-free oyster sauce)
1/2 tsp salt (to taste)
1/4 tsp sugar
1/8 tsp white pepper
2 tbls oil
6 slices ginger
2 cloves garlic, chopped
2 scallions (white parts only), cut into 1-inch pieces
1 tablespoon Shaoxing wine (or dry sherry)
Cornstarch Slurry: 2 tsps cornstarch mixed with 1 tbls water

Video

Directions

Prep the lotus root by peeling, trimming the ends, and thinly slicing them until you have about 12 ounces. Also prep your wood ear mushrooms and bell pepper.
Blanch the Vegetables: Bring a large pot or wok of water to a boil. Add the lotus root, wood ear mushrooms, bell peppers, carrots, and snow peas for 45 seconds. Drain thoroughly and set aside. In a small bowl, mix the chicken stock, oyster sauce, salt, sugar, and white pepper. Set aside.
Heat the oil in a large sauté pan over medium-high. Add the ginger and cook for 30 seconds to release their aroma. Add garlic and scallions, cooking for another 20 seconds. Add vegetables to the pan and stir-fry for 1 minute. Pour the Shaoxing wine around the perimeter of the pan to deglaze. Stir in the prepared sauce and cook for 30 seconds until it begins to simmer.
Add the cornstarch slurry (stir it before adding to ensure it hasn’t settled). Stir-fry for another 20-30 seconds until the sauce thickens and coats the vegetables.
Serve: Transfer to a serving plate and enjoy hot as a side dish or main course.