Stir Fried Fresh Lotus Root
6 Dried Chinese black -mushrooms 14 c Dried tree ear mushrooms -(torn into 1/2 inch pieces) 1/2 lb Fresh lotus root 3 tb Peanut oil 1/2 ts Salt 2 qt Slices fresh ginger, crushed
Ingredients
- 6dried chinese black
- 3tbsp peanut oil
- 1/2tsp salt
- 2qt slices fresh ginger, crushed
- 2fresh garlic cloves, crushed
- 1small onion, cut into
- 1/4cup chicken stock
- 1tsp asian sesame oil
Directions
- 1
6 Dried Chinese black -mushrooms 14 c Dried tree ear mushrooms -(torn into 1/2 inch pieces) 1/2 lb Fresh lotus root 3 tb Peanut oil 1/2 ts S
- 2
Use vegetable stock instead of chicken stock if you're adamant about avoiding animal products
- 3
The article says that for cooking purposes, lotus roots can be treated as potatoes and talks about the Japanese using them in tempura dishes
- 4
Sounds good to me! In 2 separate bowls, cover dried black mushrooms and tree ears with water until soft and pliable (about 30 minutes)
- 5
Rinse and squeeze out excess water from both mushrooms
- 6
Remove and discard stems from black mushrooms
- 7
cut caps in half and set aside
- 8
Pinch off and discard hard center from tree ears