Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root

1. 1

   Cut lotus root lengthwise and slice into 3 cm thick.

2. 2

   Saute in canola oil.

3. 3

   When it's cooked, add finely julienned aburaage and king oyster mushroom cut lengthwise.

4. 4

   Pour in the seasonings and cook over medium heat until it has cooked through.

5. 5

   Stir in the sesame oil at the end, and turn off the heat.

6. 6

   Add the mizuna and lightly toss in the frying pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.