Ingredients with Measurements:
- 1 lotus root, peeled and sliced thinly
- 2 eggs, beaten
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 green onion, sliced thinly
- 1 tablespoon sesame oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the lotus root and stir-fry for 2-3 minutes until slightly softened.
3. Add the garlic and ginger and stir-fry for another minute.
4. Add the beaten eggs and stir-fry until cooked through.
5. Add the soy sauce, sugar, salt, and black pepper and stir-fry for another minute.
6. Add the green onion and sesame oil and stir-fry for another minute.
7. Serve hot.
20 minutes
5. Temperature: High heat
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 9g
- Protein: 4g
Substitutions for ingredients:
- Can substitute vegetable oil with canola oil or peanut oil.
- Can substitute soy sauce with tamari or coconut aminos.
- Can substitute sugar with honey or maple syrup.
- Can substitute green onion with chives or scallions.
Variations:
- Add sliced mushrooms or bell peppers for more vegetables.
- Add cooked chicken or shrimp for more protein.
- Add chili flakes or hot sauce for more heat.
Tips and tricks:
- Make sure to slice the lotus root thinly for even cooking.
- Use a non-stick wok or skillet for easier clean-up.
- Don't overcook the eggs, they should be slightly runny.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a bowl with rice or noodles on the side.
- Garnish with sesame seeds or chopped cilantro.
Garnishes:
- Sesame seeds
- Chopped cilantro
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Miso soup
- Edamame
Troubleshooting advice:
- If the lotus root is too tough, blanch it in boiling water for 1-2 minutes before stir-frying.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
- Lotus root is a popular ingredient in Chinese cuisine and is known for its crunchy texture and mild flavor.
Flavor profiles:
- Savory, slightly sweet, and nutty.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Chinese