It is also said that the lotus root has been used for medicinal natural remedies for thousands of years and is also a healthy source of fiber making it great for our digestive system and carbohydrates for an excellent source of energy.
I love how its mild and almost nutty taste combines well with a variety of flavors used in Chinese cooking but for this recipe, we will keep it simple yet delicious!
YIELDS
4–5 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 thumb of thinly chopped ginger
- A handful (dehydrated or fresh) wood ear fungus
- 1 small lotus root
- 1/2 small carrot
- 2 stalks of celery
- a handful of baby corn (optional)
- 3x spring onion stalks
- 1 block of firm tofu
- A handful of mushroom of choice (depending on size)
- 4–5 tbsp sesame oil
- 1 tbsp soy sauce
- ¼ cup water
- 1 tbsp cornstarch
- pinch of white pepper
- pinch of salt
Directions
1. If you are using dehydrated wood ear fungus, grab a handful onto a medium bowl and cover with hot water. Set aside while preparing the next ingredients. (It will start become plump after 5–10 minutes) .
2. Peel and rinse the lotus root and chop, transfer onto a bowl of clean water with a splash of vinegar (this helps prevent the chopped lotus from darkening) prior cooking.
3. Chop your onion, mince your garlic cloves and thinly chop your ginger and set on a plate—you will stir fry this first later.
4. Chop the rest of your veggies into your preferred shapes and sizes. Ex. I like chopping the firm tofu into triangles.
5. Your dehydrated fungus mushroom should be ready to chop by now. Simply rinse the water, clean and chop.
6. Now you’ve finished prepping everything, it’s time to stir fry. On a hot pan, add 2 tbsp of sesame oil first and add your chopped onions until they’re soft.
7. Then add your ginger and garlic until fragrant.
8. Next, stir fry the harder vegetables that will take longer to cook than the rest – which are your carrots, celery and lotus root (take out from vinegar water).
9. When they’re slightly softened, add your baby carrot, mushrooms, and fungus.
10. Then your spring onions until mushrooms have golden browned. You may add a bit of water if its starts getting too dry.
11. Next, make a well in the middle of the pan and add another 1–2 tbsp of sesame oil to pan fry your firm tofu until golden on both sides. Add another tbsp of oil if it gets too sticky on the pan.
12. While waiting for your tofu, prepare your sauce: mix your cornstarch, water and soy sauce together until it becomes a slurry.
13. Once veggies are done, add your slurry and do the final stir fry with a pinch of white pepper and salt.
14. Serve as an amazing veggie side dish to share with family or with friends!
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Photo: Bel Faustino
