Stir-Fry Lotus Root

Name: Stir-Fry Lotus Root
Yield: 5 Servings
Cuisine: Chinese
Ingredients: 100 g Young lotus roots, sliced thinly; 50 g Fresh lily buds, (optional); 50 g Carrot, sliced; 20 g Wood ear fungus, soaked and drained; 50 g Button mushrooms; 50 g Sweet peas; 50 g Broccoli; 1 Red chilli, seeds removed and sliced; 1 tbsp Cooking oil; 1 tsp Sesame oil; 1/2 thumbsized Young ginger, sliced; 1/2 tsp AJI-NO-MOTO®; 1 tsp Vegetarian oyster sauce; 1/2 tsp Salt; 1/4 tsp Pepper powder

Crispy Stir-Fry Vegetable Lotus Root Recipe Chinese Style

30 hours

5 Servings

Recipe Description

Stir-Fried Lotus Root is a quick and easy dish popular in many Asian cuisines. It is made with lotus root, a starchy vegetable with a slightly sweet and nutty flavour. It can be served as a main course or as a side dish.

Lotus root is crunchy when cooked and has a unique texture similar to water chestnuts. This Lotus Root Stir Fry recipe is an easy and delicious recipe. It is a good source of fibre and vitamins, and it is low in calories and fat.

Nutrition Value in 1 Serving

Calories

84.0 kcal

Carbohydrate

8.2 g

Protein

3.4 g

Fat

4.3 g

Sodium

339.0 mg

Ingredients

Ingredient A:

100 g	Young lotus roots, sliced thinly
50 g	Fresh lily buds, (optional)
50 g	Carrot, sliced
20 g	Wood ear fungus, soaked and drained
50 g	Button mushrooms
50 g	Sweet peas
50 g	Broccoli
1	Red chilli, seeds removed and sliced

Ingredient B:

1 tbsp	Cooking oil
1 tsp	Sesame oil
1/2 thumbsized	Young ginger, sliced
1/2 tsp	AJI-NO-MOTO®
1 tsp	Vegetarian oyster sauce
1/2 tsp	Salt
1/4 tsp	Pepper powder

Method

Parboil all the vegetables in hot water together for a few minutes and drained.
Heat cooking oil and sesame oil, sauté ginger till fragrant.
Stir in the parboiled vegetables and add in the seasoning. Add some water if needed.
Stir well and ready to serve.

Tips

With the application of AJI-NO-MOTO®, it is able to reduce about 21% of sodium while maintaining the same deliciousness of the dish.