Stir Fried Fresh Lotus Root Recipes

Steps:

• In 2 separate bowls cover dried black mushrooms and tree ears with water until soft and pliable (about 30 minutes).
• Rinse and squeeze out excess water from both mushrooms. Remove and discard stems from black mushrooms; cut caps in half and set aside.
• Pinch off and discard hard center from tree ears; tear large pieces in half and set aside. Rinse lotus root with cold water.
• Trim and discard both ends of the bulb. With a vegetable peeler peel the skin.
• Cut bulbs in half length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices; set aside.
• Plunge slices into acidulated water. Drain.
• Over medium-high heat preheat wok until hot. Add oil and tilt wok to coat sides. Add salt ginger and garlic; stir-fry until fragrant.
• Add onions; stir-fry for 15 seconds or until they begin to wilt.
• Add black mushrooms lotus root tree ears water chestnuts and snow peas; stir-fry for about 2 minutes or until snow peas turn bright green.
• Sprinkle in the sugar white pepper and soy sauce; toss a few seconds.
• Splash the chicken stock against sides of hot wok and use to deglaze sides.
• Cover reduce to medium heat; cook for 30 seconds. Remove cover dribble in the sesame oil Serve hot.

Steps:

• Put the sliced lotus root into vinegar water as you slice it, as described above. Drain well just before cooking.
• Heat up a large frying pan with the oil. Add ginger and garlic, and stir fry until the oil is very fragrant.
• Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color - they turn a bit translucent looking. Turn over and cook a couple more minutes.
• Add the chili pepper and green onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil.
• The lotus roots should get a bit caramelized from the soy sauce. Serve hot or cold. This is very nice for bento.