How to cook lotus root stir-fry (Ep 6: Quick and easy Asian food)
55.4 هزار بار بازدید -
3 سال پیش
-
If you ask any Chinese
If you ask any Chinese family whether they have ever cooked lotus root stir-fry (清炒莲藕) at home, chances are most of them will say yes.
However, if you are a non-Chinese living outside of Asia, you may not have heard these dishes as it is not the main item in most Chinese restaurants.
Lotus root stir fry is undoubtedly a dish that you should try. The flavor and texture of the lotus root are so unique that hardly any other vegetables can come close to it. It is slightly sweet, earthy, and has a crunchy texture when stir-fry.
Although you can stir-fry the lotus root alone, it is tastier by adding other vegetables with different flavors and colors. I use crunchy vegetables such as celery, carrot, baby sweet corn, snow peas, ginkgo nuts, and wood ear mushrooms.
Don’t miss out on this Asian specialty.
=======================================
Recipe:
Ingredients A
300g lotus root, peeled, sliced
2 tsp white vinegar
Water to soak the lotus root
Ingredients B
5 slices ginger
1 small carrot, peeled, cut into slices
15 Snow peas, snap off both ends, remove strings, halves diagonally
25g wood ear mushrooms, soak to hydrate, remove stem, cut into small pieces
5 baby corns, cut into 2-3 sections
2 stalks celery, cut into thin slices
15 ginkgo nuts, membrane, and stem removed
1 tbsp vegetable oil
Ingredients C (seasoning)
1 tbsp oyster sauce (alternatively use the ‘vegetarian oyster sauce)
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground white pepper
1 tsp cornstarch
2 tbsp water
Method:
- Cut off both ends of the segments of the lotus. Peel off the skin then cut them crosswise into thin slices, preferably about 2mm thick.
- Soak the slices in water with 2 tsp of white vinegar for ten minutes.
- Blanch the lotus root in boiling water for two minutes, remove, and drain it in a colander.
- Cut the carrots into slices and blanch in water for 2 minutes. Drained. (You can do it with the lotus root simultaneously).
- Snap off both ends of the snow peas, then pull away from the snow peas to remove the fibrous strings. Next, cut the peas in half.
- Soak the wood ear fungus in water for about 20 minutes until fully dehydrated. Remove the hard stem, then cut it into 1-inch pieces.
- Cut the baby corns into 2-3 sections and celery into thin slices.
- Heat the oil in a pan.
- Stir fry the ginger until aromatic.
- Add the hydrated wood ear mushrooms and stir fry for one minute.
- Add the blanched lotus root, carrot, and the rest of the vegetables. Stir fry over high heat for half a minute.
- Add the seasonings (ingredients C) and stir fry for another half a minute. - Dish out and serve.
#LotusRootStirFry #清炒莲藕
=======================================
Website: https://tasteasianfood.com/
Facebook: TasteOfAsianFood
Twitter: KwanKaPang
Pinterest: kwankapang
Instagram: kwankapang
However, if you are a non-Chinese living outside of Asia, you may not have heard these dishes as it is not the main item in most Chinese restaurants.
Lotus root stir fry is undoubtedly a dish that you should try. The flavor and texture of the lotus root are so unique that hardly any other vegetables can come close to it. It is slightly sweet, earthy, and has a crunchy texture when stir-fry.
Although you can stir-fry the lotus root alone, it is tastier by adding other vegetables with different flavors and colors. I use crunchy vegetables such as celery, carrot, baby sweet corn, snow peas, ginkgo nuts, and wood ear mushrooms.
Don’t miss out on this Asian specialty.
=======================================
Recipe:
Ingredients A
300g lotus root, peeled, sliced
2 tsp white vinegar
Water to soak the lotus root
Ingredients B
5 slices ginger
1 small carrot, peeled, cut into slices
15 Snow peas, snap off both ends, remove strings, halves diagonally
25g wood ear mushrooms, soak to hydrate, remove stem, cut into small pieces
5 baby corns, cut into 2-3 sections
2 stalks celery, cut into thin slices
15 ginkgo nuts, membrane, and stem removed
1 tbsp vegetable oil
Ingredients C (seasoning)
1 tbsp oyster sauce (alternatively use the ‘vegetarian oyster sauce)
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground white pepper
1 tsp cornstarch
2 tbsp water
Method:
- Cut off both ends of the segments of the lotus. Peel off the skin then cut them crosswise into thin slices, preferably about 2mm thick.
- Soak the slices in water with 2 tsp of white vinegar for ten minutes.
- Blanch the lotus root in boiling water for two minutes, remove, and drain it in a colander.
- Cut the carrots into slices and blanch in water for 2 minutes. Drained. (You can do it with the lotus root simultaneously).
- Snap off both ends of the snow peas, then pull away from the snow peas to remove the fibrous strings. Next, cut the peas in half.
- Soak the wood ear fungus in water for about 20 minutes until fully dehydrated. Remove the hard stem, then cut it into 1-inch pieces.
- Cut the baby corns into 2-3 sections and celery into thin slices.
- Heat the oil in a pan.
- Stir fry the ginger until aromatic.
- Add the hydrated wood ear mushrooms and stir fry for one minute.
- Add the blanched lotus root, carrot, and the rest of the vegetables. Stir fry over high heat for half a minute.
- Add the seasonings (ingredients C) and stir fry for another half a minute. - Dish out and serve.
#LotusRootStirFry #清炒莲藕
=======================================
Website: https://tasteasianfood.com/
Facebook: TasteOfAsianFood
Twitter: KwanKaPang
Pinterest: kwankapang
Instagram: kwankapang
3 سال پیش
در تاریخ 1400/05/01 منتشر شده
است.
55,434
بـار بازدید شده