AI-generated imageKorean Stir-Fried Lotus Root, Peppers and Mushrooms (4 Servings)
A Korean vegetable side dish that briefly stir-fries thin lotus root with peppers and mushrooms rather than braising it. This home adaptation omits the original oyster sauce and cooking wine and adds some soy sauce.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Trim, peel and thinly slice lotus root into half-moons. Rinse under running water.
- 02
Soak lotus root for about 20 minutes in 720 ml water mixed with 2 tbsp vinegar. Drain and discard the water.
- 03
Slice the bell peppers, green pepper, mushrooms and garlic into manageable pieces.
- 04
Warm 2 tbsp oil over medium heat. Stir-fry garlic, lotus root and salt for about 3–5 minutes, until lotus root edges start turning translucent.
- 05
Add the mushrooms and stir-fry 2–3 minutes until softened.
- 06
Add bell and green peppers, stir-fry for another 2–3 minutes, and check that the lotus root is crisp but cooked rather than raw-hard.
- 07
Add 1 1/2 tbsp soy sauce and 1 tbsp syrup; stir-fry 2–3 minutes. Turn off heat and add 1/2 tbsp sesame oil and 1/4 tsp sesame seeds.
Helpful source links
Before you cook
Contains soy and sesame; some soy sauces also contain wheat. Wash produce, cook lotus root and mushrooms through and refrigerate leftovers within 2 hours.
Allergens: 대두 / soy / 大豆, 밀(일반 간장 제품에 따라) / wheat in some soy sauce / 小麦（しょうゆ製品による）, 참깨 / sesame / ごま
Image & source credits
AI-generated image.
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