Plant-Forward
Lotus Root Stir-Fry with Carrots and Snow Peas
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 versati
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
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve: Transfer to a serving plate and enjoy hot as a side dish or main course.
