Appetizers/ Recipes/ Salads and sides/ Vegetarian

[Recipe] Lotus root, broccoli and bok choy stir fry

Name: Lotus root, broccoli and bok choy stir fry
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 2 tbsp of canola oil for cooking (Add more as needed); 4 garlic cloves (peeled and sliced thin); 5 cups of broccoli with stems (rough chop); 2 cups of Shanghai bok choy (rough chop); 1 cup of lotus root (sliced about 1 cm thick. Half them ); 3/4 cup of chicken stock (or Vegetable stock ); A handful of cilantro for garnish (Rough chop); 2 tsp of oyster sauce; 2 tsp of cold water; 1 tsp of corn starch

What are lotus roots?

Lotus roots are indeed the roots of the beautiful lotus plant. When cut crossed wise, there are many patterns of holes making the root very distinct and recognizable. I have seen deep fried pieces of the sliced root as a beautiful and tasty garnish on a dish.

How to eat them?

Growing up, my parents typically added them to soups (recipe for my pork bone lotus root soup) but not until recently did I discover they make a fantastic addition to stir frys because they do not need blanching and they stay crunchy when cooked. They can be pickled, deep-fried, braised in a stew, and blanched and added to salads. My in-laws even stuff the holes with green beans in soup.

The lotus root, broccoli and bok choy stir fry recipe

This dish is a perfect weeknight dish with lotus root as the star as it looks pretty on the plate, and is super crunchy. I chose vegetables that did not wilt much when cooked (i.e Spinach) to stand up to the lotus root with similar cooking times. Plus, broccoli and bok choy are delicious vegetables and so good for you. Feel free to substitute with other vegetables you have in your fridge.

Stir frying vegetables are tasty, quick to make, and the ingredient options are endless.

Try it out.

Happy cooking and eating!

Lotus root, broccoli and bok choy stir fry

Course Side Dish

Cuisine Cantonese

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Servings 4 people

Author Mary Tang

Ingredients

2 tbsp of canola oil for cooking Add more as needed
4 garlic cloves peeled and sliced thin
5 cups of broccoli with stems rough chop
2 cups of Shanghai bok choy rough chop
1 cup of lotus root sliced about 1 cm thick. Half them
3/4 cup of chicken stock or Vegetable stock
A handful of cilantro for garnish Rough chop

Sauce

2 tsp of oyster sauce
2 tsp of cold water
1 tsp of corn starch

Instructions

Do the prep work. Peel and slice garlic, chop the broccoli and bok choy. Slice the lotus roots. Wash, dry and chop the cilantro and set aside.
In a heated wok, add oil and saute the garlic.
Add the remaining vegetables and cook for a few minutes.
Add chicken stock and cover the wok for about 1-2 minutes.
Remove the cover and add the slurry of corn starch, water and oyster sauce to the vegetables. Mix well until the sauce thickens.
Add cilantro and serve immediately.

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