Ketchup Lotus Root Stir-fry Recipe
If you are in the mood to cook lotus root at home, why don't give this simplebut unique ketchup lotus root stir-fry recipe a try?
Prep time: 5 minutes
Cook time: 5 minutes
Utensils:
Wok, bowl, serving plate.
Serves 2
Ingredients:
500g / 17.5 oz. lotus root
1 tbsp. minced ginger
5 tbsps. ketchup
1 tbsp. chopped scallion
2 tbsps. vegetable oil for stir-frying
1 tsp. salt, or to taste
1 tsp. white sugar
1 tbsp. sesame oil
1 tbsp. cornstarch, mixed with 4 tbsps. water
Directions:
1. Rinse the lotus root thoroughly through cold running water to remove any dirt or sand, then peel the skin, slice well, place into a big bowl of water before using.
2. Preheat a wok over medium high heat for about 30 seconds before adding 2 tbsps. vegetable oil, heat the oil until hot, saute scallion and minced ginger root until aromatic, about 30 seconds.
3. Drain the lotus root well then add into the wok, stir fry for about 1-2 minutes over medium high heat.
4. Pour into 1/2 cup water, bring to a boil.
5. Add 5 tbsps. ketchup, 1 tsp. salt, 1 tsp. white sugar, and 1 tbsp. sesame oil into it, swirl into the cornstarch and water mixture, sprinkle with chopped scallion, stir fry briefly to mix everything together.
6. Remove to a plate, serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 2.5 g |
| Total fat: 0.25 g |
| Carbohydrate: 15 g |
| Calories: 72.5 kcal |
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