Lotus Root and Nuts Stir-fry
A hearty and crunchy dish!
15min
124kcal
200mg
- Nutrition facts are for one serving.
- Nuts are not included in nutritional values.
Ingredients(Servings: 2)
Directions
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Slice the lotus root into 1 cm (0.4 in.) thick half-moons and cover lightly with the potato starch. Break the shimeji mushrooms into small florets.
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Heat the olive oil in a fry pan, and stir-fry the lotus root and shimeji mushrooms to golden brown over medium heat.
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Add in the nuts, quickly saute all together, add in (A) and stir-fry until the cooking liquid is boiled down.
Cooking Basics
Lotus root - half-circle slices
Remove the skin of the lotus root. Then place it in water, cut in half vertically, and slice cut-side down at consistent widths from end to end.
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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