Lotus Root Stir-fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simple stir-fried lotus root with mushrooms and bell peppers in an umami sauce. A quick, vegetable-forward side dish with subtle, delicate flavors. Introduces lotus root to those unfamiliar with this ingredient.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces lotus root ((340g))
- 8 wood ear mushrooms ((rehydrated and cut in half or thirds))
- 1/2 cup red bell pepper ((cut into small chunks))
- 1/4 cup chicken stock
- 2 teaspoons oyster sauce ((or vegetarian oyster sauce; can also use gluten-free oyster sauce to make this a GF dish))
- 1/4-1/2 teaspoon salt ((or to taste))
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
- 2 tablespoons oil
- 6 slices ginger
- 2 cloves garlic ((minced))
- 2 scallions ((white parts only, cut into 1-inch pieces))
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch ((combined with 1 tablespoon water))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 382mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 561mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.