Cantonese Lotus Root Stir Fry (荷塘小炒, He Tang Xiao Chao)
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4.0
3 reviews
Good
Cantonese Lotus Root Stir Fry (荷塘小炒, He Tang Xiao Chao)
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Stir fried lotus root, carrot, snow peas and wood ear mushrooms are tossed in a light savory sauce with a lot of garlic and ginger. It’s a dish that celebrates the spring. It’s super quick and easy to put together, making it the perfect side dish for your dinner. {Vegan, Gluten-Free Adaptable}To make this dish gluten-free, use tamari instead of soy sauce.
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Ingredients
Soaking
- 2 tablespoons dried wood ear mushrooms
Sauce
- 1 teaspoon mushroom powder (or chicken bouillon powder)
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 teaspoon light soy sauce (or soy sauce)
Stir Fry
- 2 cups lotus root , sliced (*or 1 small fresh lotus root) (*Footnote 1)
- 1 small carrot , sliced
- 1/2 cup Snow peas
- 2 tablespoons peanut oil (or vegetable oil)
- 3 cloves garlic , minced
- 1 tablespoon minced ginger
- 1/4 teaspoon salt
- 1/2 teaspoon toasted sesame oil
Instructions
- Soak the mushrooms: Add the dried wood ear mushrooms into a small bowl and add 1 cup hot water to cover. Soak for 15 to 20 minutes, until the mushrooms are soft throughout. Drain well. Remove any tough ends if needed, then cut into bite-sized pieces.
- Mix the sauce: Combine the mushroom powder, cornstarch and water in a small bowl. Stir to mix well.
- Make the stir fry: Add 1/4 cup water to a large skillet. Heat over medium-high heat until boiling. Add the lotus root and carrot. Cover the pan and steam for 1 minute. Then add the snow peas and soaked wood ear mushrooms. Stir a few times. Cover and steam for another 20 seconds. Once done, transfer all the vegetables to a big plate. Wipe the pan with paper towels to remove any water.
- Heat the oil in the same pan over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
- Add back all the vegetables. Stir a few times to coat the vegetables with oil. Sprinkle the salt. Stir and cook until the vegetables have softened but are still crisp, 1 to 2 minutes.
- Stir the sauce again to fully dissolve the cornstarch, and pour it into the pan. Immediately stir to mix well, until the sauce thickens. Transfer everything to a large serving plate.
- Serve hot as a side dish.
Notes
- If using fresh lotus root, wash it thoroughly, peel off the skin with a peeler, then thinly slice it. When cooking with fresh lotus root, you also need to blanch / steam it for a longer time. So in step 3, add the lotus root first and steam it for 2 minutes before adding the carrot.
Nutrition Information
Show Details
Serving
1serving
Calories
130kcal
(7%)
Carbohydrates
14.9g
(5%)
Protein
2.2g
(4%)
Fat
7.5g
(12%)
Saturated Fat
1.3g
(7%)
Sodium
267mg
(11%)
Potassium
355mg
(10%)
Fiber
3g
(12%)
Sugar
1.9g
(4%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 130kcal | 7% |
| Carbohydrates | 14.9g | 5% |
| Protein | 2.2g | 4% |
| Fat | 7.5g | 12% |
| Saturated Fat | 1.3g | 7% |
| Sodium | 267mg | 11% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1.9g | 4% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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