Lotus Root and Wood Ear Stir Fry

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Lotus root and wood ear stir fry is an easy Chinese vegetable dish! Lotus root paired with wood ears in a stir fry is flavorful and healthy. Lotus root is a common vegetable used by Chinese in their cooking and is high in fiber, crunchy to eat, and absorbs sauce well. It can often be found in soups and stir fries. The combination of the crunch of lotus root and the gelatinous mushroom-like flavor of wood ears is delicious.

Lotus Root & Wood Ear Stir Fry
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Lotus Root & Wood Ear Stir Fry

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Course: DinnerCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Lotus root and wood ear stir fry is a delicious, healthy vegetable dish.

Ingredients

  • 2 2 2 fresh lotus roots

  • 6 6 5 dried wood ears (rehydrated)

  • 1 tablespoon 1 2 tablespoons sesame oil

  • 4 cloves 4 2 tablespoons garlic minced

  • 4 stalks 4 4 scallion stalks

  • 1 tablespoon 1 1 tablespoon Shaoxing rice wine

  • 1/3 cup 1/3 1/4 cup chicken broth

  • 2 tablespoons 2 2 tablespoons oyster sauce

  • 1 teaspoon 1 1 tablespoon soy sauce

  • 1/4 teaspoon 1/4 1/4 teaspoon white pepper

Directions

  • Place dried wood ears in a bowl and fill with boiling water to rehydrate them. Cover bowl with plate to trap in heat. Rehydration will probably take approximately 20 minutes. Cut rehydrated wood ears into approximately 1 inch wide pieces.
  • Scrub and wash outside of lotus roots well with vegetable brush. Use peeler to remove skin of lotus roots. Cut off stems at both ends. Slice into thin slices (~1/8 inch thick). Wash slices under running water to remove any remaining dirt inside holes. Drain and set aside.
  • Wash and cut scallions into 2 inch sections. Throw out ends. Peel garlic cloves, cut off ends, and mince them.
  • Prepare stir fry sauce: in a bowl mix chicken broth, oyster sauce, soy sauce, rice wine, and white pepper.
  • Heat wok on high with 2 cups of water. When water boils, add lotus root and blanch it for 2 minutes. Remove lotus root from water and set aside. Discard water from wok.
  • Reheat wok on high with sesame oil. Add garlic and scallions and stir fry for a minute to bring out aroma. Add lotus root and wood ears and stir fry for a minute. Add Shaoxing rice wine and then add stir fry sauce. Stir fry everything together until all is evenly coated. Plate and serve.