Stir fry lotus root (莲藕) with pine nuts
Happy Tuesday, everyone🤗! Sharing a simplest dish ever today. Have you tried lotus root before? Let me know 👇🏻. Fresh lotus root is used in a lot of Asian cooking (Japanese and Chinese that I know of) and is an auspicious food served on New Year. It’s crunchy and has a delicate, slightly sweet flavor which comes in 3-5 tubers connecting to each other, like a sausage link (mine came in two tubers).
To select lotus root: look for light brown/yellowish skin with no soft spot and firm to hold, best to get them in tubers.
~ 1 medium lotus root
~ 1/2 cup of sugar snap peas, washed and dried with paper towel
~ 1/2 cup of beechnut mushrooms/any mushrooms of your choice, preferable low moisture content
~ 3 tablespoons dry roasted pine nuts
~ 1 tablespoon light soy sauce/coconut amino (adjust based on the size of the lotus root)
~ sesame oil and avocado oil
~ salt to taste
To prepare lotus root: break the root at nodal intersections into individual parts and cut ends off. Rinse tuber thoroughly with cold water. Using a peeler, peel off outer layer, and slice it thinly, about 3 mm thick. You may see strands of sticky threads when cutting which shows that the lotus root is fresh. Dry lotus root with paper towel.
In a heated pan with 2 tablespoons avocado oil, stir fry lotus roots for 2-3 minutes, then add sugar snap peas, mushrooms, pine nuts and soy sauce. Cook for another 3minutes until mushrooms are thoroughly cooked. Adjust seasoning based on your preference. Stir in 1 teaspoon sesame oil and garnish with sesame seed before serving with rice.
*If using soy sauce, sprinkle a little sugar to balance the taste (optional)
Isn’t it simple and quick? Let me know what you think and have a great 🌱 Tuesday!