Seriously Asian: Lotus Root Recipe

Name: Seriously Asian: Lotus Root Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large section lotus root, about 5 to 7 ounces; 1 tablespoon minced garlic; 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; 2 tablespoons Shao Xing rice wine or sake; 1 teaspoon soy sauce; 1 teaspoon fish sauce; 1 tablespoon oyster sauce; 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

Servings: persons

1 large section lotus root, about 5 to 7 ounces
1 tablespoon minced garlic
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
2 tablespoons Shao Xing rice wine or sake
1 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon oyster sauce
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

1
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.
2
Combine all the ingredients for the sauce in a small bowl and set aside.
3
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.
4
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.
5
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.
6
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.

474

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large section lotus root, about 5 to 7 ounces, 1 tablespoon minced garlic, 20 sugar snap peas or snow peas, string removed, 5 stalks asparagus, cut into 1-inch segments, and more.

Yes, Seriously Asian: Lotus Root Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!