Stir-fried lotus root with peppers and mushrooms (Yeon-geun Bokkeum)
User Reviews
4.7
42 reviews
Excellent
Stir-fried lotus root with peppers and mushrooms (Yeon-geun Bokkeum)
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Healthy, delicious stir-fried dish made with lotus root, peppers, and mushrooms!
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Ingredients
- 12 to 14 ounces lotus root
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 4 ounces mushrooms
- 3 to 4 green chili pepper or use green bell pepper
- 2 to 3 garlic thinly sliced, plump cloves
- 2 tablespoons neutral cooking oil generic cooking oil
- salt
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce or use more soy sauce for a vegan dish
- 1 tablespoon cooking rice wine
- 1 tablespoon oligo syrup also called oligodang (올리고당); alternatives: rice syrup (jocheong, 조청) or corn syrup
- 1/2 tablespoon sesame oil
- 1/4 teaspoon sesame seeds
Instructions
- Cut the tough ends of the lotus root, and peel the skin with a potato peeler.
- Cut the lotus root in half lengthwise and then into bite size pieces. Rinse in water. Add 2 tablespoons vinegar in 3 cups of water, and soak the lotus root for 20 to 30 minutes.
- Cut the peppers and mushrooms into small bite size pieces.
- Heat a large skillet with two tablespoons oil. Add the garlic and lotus root, and lightly sprinkle with salt. Stir fry until the lotus root pieces turn translucent, 3 to 5 minutes, stirring occasionally.
- Add the mushrooms, and stir fry until the mushrooms turn soft, 2 to 3 minutes.
- Add the peppers, and stir fry until the peppers are slightly wilted, 2 to 3 minutes. Stir in the soy sauce, oyster sauce, rice wine, and corn syrup. Continue to cook, stirring well, until the sauce is almost gone, 2 to 3 minutes. Drizzle the sesame oil at the end, and sprinkle with the sesame seeds to serve.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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