serves
4
prep
15 minutes
cook
5 minutes
serves
4
people
preparation
15
minutes
cooking
5
minutes
Stream free On Demand
Root Vegetable
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 150 g fresh lotus root, or defrosted frozen lotus root
- 1 tbsp peanut oil (or vegetable oil)
- 2 tsp grated ginger
- 1 tsp finely sliced garlic
- 100 g enoki mushrooms, trimmed and separated
- 100 g oyster mushrooms, sliced
- 100 g shiitake mushrooms, thinly sliced
- 1 ½ tbsp oyster sauce
- 1 tsp sugar
- pinch of salt
- 2 spring onions, sliced
- 1 long red chilli, sliced
Instructions
- Peel the lotus root and cut into 3 mm thick slices.
- Cook the lotus root in salted boiling water for 5-8 minutes or until tender. Drain and refresh in iced water. Drain again and pat dry on a kitchen cloth.
- Heat a wok over high heat. Just before the wok is smoking, in quick succession add the oil, ginger, garlic and mushrooms and toss to combine.
- Add the lotus root, oyster sauce, sugar and salt. Toss for 2-3 minutes or until the lotus root is heated through. Add the spring onion and chilli, toss and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Root Vegetable
