Lotus Root Stir-fry
This is a simple and beautiful veggie dish that is perfect for your next meal plan.
Ingredients
For the sauce
- 1 tablespoon Shaoxing cooking wine
- 1 tablespoon oyster sauce
- 1 tablespoon water
- 1 teaspoon soy sauce
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon sugar
- pinch MSG (optional)
For the rest
- 2 tablespoons oil
- 1 tablespoon chopped garlic (about 2-3 cloves)
- 1 medium carrot (sliced into ¼-inch thick rounds)
- ½ medium lotus root (sliced into ¼-inch thick rounds)
- 2-3 stalks celery (sliced at an angle into bite-sized pieces)
Instructions
- In a small bowl, combine the sauce ingredients. The MSG is totally optional, but I love adding some for extra umami.
- Heat a well-seasoned wok* over medium-high heat until hot. Add the oil and swirl it around the wok. Add the garlic and cook for 15 seconds, then immediately add the lotus root, carrots, and celery. Cook for 1 minute, stirring constantly to coat each vegetable in oil.
- Add 2 tablespoons of water, cover with a lid, and steam for 2 minutes.
- Remove the lid and continue cooking until the water has evaporated. Add the sauce mixture and continue cooking until it forms a glaze over the vegetables, about 2-3 minutes. Enjoy!
Notes
*If your wok is not well-seasoned then the lotus root will get a blue/gray tint. This is because the lotus root will react with the raw steel. The lotus root is totally fine to eat, but the color is not appealing. If you want a white color, cook this stir-fry in a nonstick pan or copper pan.