Chilli Bean Lotus Root and Shiitake Mushroom Stir-Fry
Aline Davies
December 4, 2024
Lotus is a high in fibre, root vegetable which features in many Asian dishes, and is a super versatile ingredient that can be cooked in all sorts of interesting and delicious ways. This stir-fry recipe is one of our family favourites; it combines crunchy slices of lotus root with meaty shiitake mushrooms and generous servings of spicy doubanjiang/豆瓣醬 (a fermented chilli bean sauce) and served topped with fragrant garlic chives. This is a comforting and satiating dish which is delicious accompanied with a side of steamed rice and serving of protein of your choice.
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Ingredients
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| 1 medium lotus root | |
| 3 tablespoons neutral oil for cooking, divided | |
| 2 cm fresh ginger piece, peeled, roughly chopped | |
| 5 large fresh shiitake mushrooms, dried stem removed, sliced | |
| 1 tablespoon rice vinegar | |
| 2 tablespoons light soy sauce, liquid aminos/tamari (for a GF option) | |
| 2-3 garlic chive stalks, finely chopped | |
| 2 tablespoons doubanjiang See Note | |
| Pure toasted sesame oil, to finish | |
| Fried shallots, to finish (optional) |
Directions
1.
Prepare the lotus root by washing it, peeling, then slicing the ends off. Run water through the holes to clean it thoroughly until all the mud is washed off. Slice into ½ cm thick slices and set to one side.
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2.
Warm a large frying pan or wok over a medium-high heat, and once warm, add the 2 tablespoons of oil then fry the sliced lotus for around 5 to 8 minutes. Turn each piece around as it is cooking, when each side starts to lightly brown, take them off the heat and place on a plate. Leave to one side.
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3.
Warm the same pan or wok, add the oil then fry the ginger for about 30 seconds to 1 minute, then stir in the shiitake mushrooms and fry for a few minutes, stirring continuously.
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4.
Stir in the rice vinegar and the light soy sauce, liquid aminos or tamari and fry for a few minutes until cooked through.
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5.
Stir in the lotus, followed by the doubanjiang, ensuring everything is lightly coated by the chilli bean sauce. Stir in the garlic chives.
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6.
Finish with a drizzle of sesame oil and take off the heat. Serve topped with a sprinkle of fried shallots.
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Notes
You should be able to find doubanjiang in any supermarket if based in Hong Kong, or a specialty Asian grocery store. If you are unable to access it, you can use any kind of chilli sauce you may have on hand.
