Lotus Root and Mushroom Stir-Fry
If you are looking for a colourful and wholesome side dish to brighten up your weeknight dinners, you are going to love this Lotus Root and Mushroom Stir-Fry! Known as Củ Sen Xào Nấm in Vietnamese, this simple recipe brings together crisp, lace-like slices of fresh lotus root and rich, buttery flower shiitake mushrooms. Crinkle-cut carrots add a lovely pop of sweetness, while fresh ginger and garlic fill your kitchen with the most inviting aroma. Everything comes together in a light, savoury sauce that hugs every bite without feeling heavy. It is quick to prepare, delightfully crunchy, and sure to become a family favourite at your table!
Recipe for Lotus Root and Mushroom Stir-Fry
This easy Lotus Root and Mushroom Stir-Fry combines crisp fresh lotus root with tender, meaty shiitake mushrooms and sweet carrots in a savoury garlic-ginger sauce. Finished with fragrant toasted sesame oil, it delivers a wonderful contrast of textures that pairs beautifully with warm jasmine rice.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Lotus Root and Mushroom Stir-Fry in action.
Equipment
- 1 large wok or skillet
Ingredients
- 300 grams fresh lotus root
- 100 grams fresh shiitake mushrooms
- 1 tablespoon freshly minced garlic
- 1 teaspoon freshly grated ginger
- 1 small carrot
- 2 green onions
Sauce:
- ¼ cup chicken stock
- 2 teaspoons oyster sauce
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon white pepper
For Seasoning and Cooking:
- 1 teaspoon mushroom powder
- 1 tablespoon toasted sesame oil
- Neutral cooking oil as needed
Instructions
Prepare the Ingredients:
- Prepare the soaking bowl: Fill a medium bowl with cold water and add a splash of rice vinegar. This acidulated water keeps the lotus root bright and prevents it from oxidizing.
- Slice the lotus root: Peel the lotus root and slice it into thin rounds, about 3 mm thick. Drop the slices straight into the prepared vinegar water as you work.
- Prep the remaining vegetables: Peel the carrot and slice it into thin rounds using a knife or a crinkle cutter for decorative edges. Slice the fresh flower shiitake mushrooms into bite-sized pieces, and chop the green onions into 2-centimetre lengths.
- Mix the sauce: In a small bowl, combine the chicken stock, oyster sauce, salt, sugar, and ground white pepper. Stir well until the sugar dissolves, then set aside.
Cook:
- Blanch the lotus root: Bring a pot of water to a rolling boil. Drain the lotus root slices from the vinegar bath and carefully add them to the boiling water. Blanch for 2 minutes, then drain thoroughly.
- Cook the aromatics: Heat a splash of neutral cooking oil in a large frying pan or wok over medium-high heat. Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, taking care not to let them burn.
- Stir-fry the carrot and mushrooms: Add the carrot rounds to the wok and cook for about 45 seconds. Add the sliced shiitake mushrooms and stir-fry for 2 minutes, stirring often until tender.
- Add the lotus root: Toss in the blanched lotus root slices and stir-fry everything together for another 2 minutes.
- Sauce and season: Pour in the prepared sauce mixture. Toss vigorously and cook for 1 to 2 minutes, allowing the sauce to reduce slightly and coat every vegetable. Sprinkle in the mushroom seasoning powder and stir well to distribute the savoury flavour.
Serve:
- Finish and serve: Drizzle in the toasted sesame oil and give the pan a quick stir. Turn off the heat, toss in the green onions, and transfer to a serving plate. Serve hot with steamed rice.