Colorful Lotus Root Stir-fry Recipe
Made with red pepper, green pepper, and lotus root, this is a quick and nutritious Chinese food recipe for busy weeknights.
Prep time: 10 minutes
Cook time: 10 minutes
Utensils:
Pot, wok, serving plate.
Serves 2
Ingredients:
1/2 red pepper, seeded, cut julienne
1/2 green pepper, seeded, cut julienne
7 oz./ 200 g lotus root, peeled, cut into 1-inch strips
3 pieces wood ears
1 slice ginger, cut julienne
1 tbsp. white sugar
1 tbsp. rice vinegar
1 tsp. salt, or to taste
2 tbsps. vegetable oil for stir-frying
Directions:
1. Bring a large pot of water to a boil, parboil the lotus root strips over medium heat for about 2 minutes, drain well and remove to cold water to stop the cooking, drain again and set aside for later use.
2. Soften the wood ears by soaking in warm water for 15 minutes, then trim and cut into thin strips, place into the boiling water, blanch briefly then put into cold water, drain again and set aside.
3. Preheat a wok over high heat before adding 2 tbsps. vegetable oil, and then swirl to coat surface, until hot, saute ginger briefly until aromatic, about 20 seconds, then add red and green pepper strips and cook until tender.
4. At last, add the blanched lotus root and wood ear strips back into the wok in which it was cooked, sprinkle with 1 tbsp. rice vinegar, and 1 tbsp. white sugar, season with salt, toss gently once or twice until cooked.
5. Serve on a plate.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 2.2 g |
| Total fat: 1.65 g |
| Carbohydrate: 8 g |
| Calories: 42.5 kcal |
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