Why recepie famous for?
Ingredients1 large section lotus root, about 5 to 7 ounces
1 tablespoon minced garlic
Choose one or two more vegetables for stir-frying:
20 sugar snap peas or snow peas, string removed
5 stalks asparagus, cut into 1-inch segments
2 stalks celery, cut into sections on a diagonal
For the sauce:
2 tablespoons Shao Xing rice wine or sake
1 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon oyster sauce
For the slurry:
1/2 teaspoon cornstarch mixed with 2 teaspoons water
A few tablespoons of oil or lard, for stir-frying
1 large section lotus root, about 5 to 7 ounces
1 small daikon, about 10 ounces, cut into 1-inch segments
6 cups dashi
1/4 miso paste (white, red, brown, or a combination)
Wakame seaweed and thinly sliced green onions, to garnish
InstructionsTo prepare the lotus root: peel, then rinse under cold water. Slice the lotus root into 1/4-inch rounds. Rinse again, then set in a bowl with cold water and splash of vinegar to prevent discoloration.
Combine all the ingredients for the sauce in a small bowl and set aside.
Add the sauce to the wok and stir-fry for thirty seconds, allowing the vegetables to absorb about half the liquid. Turn down the heat to medium low and add the cornstarch slurry, mixing constantly to prevent clumping. Let the sauce thicken for 20 or so seconds. Plate and serve immediately.
Lotus Root and Daikon Miso Soup
To prepare the lotus root: peel, then rinse under cold water. Slice the lotus root into 1/4-inch rounds. Rinse again, then set in a bowl with cold water and splash of vinegar to prevent discoloration.
Bring the dashi to a simmer in a soup pot. Add the daikon and lotus root the pot and simmer for 15 to 20 minutes, until both the daikon and lotus root are tender.
Add the miso paste to the pot and press it against the pot to evenly distribute the paste. Simmer for another 2 minutes, tasting for saltiness. Add more paste if needed. Garnish with wakame seaweed and thinly sliced green onions. Serve immediately.