Lotus Roots with Garlic Shrimp and Sweet Pea Stir Fry

Dear: Food manias!

 

Watching Kylie Wong trip to China and especially her lotus roots treasure hunt was a big joy! It had made me gained more  appreciations of this earthy root vegetable. The prolong process of harvesting the lotus roots really gave me an insight how the work is behind the scene. Thanks to all  farmers hard work!

 For those who does not know, lotus roots grow in a muddy pond, inside the soil. The farmers normally use their bare feet to feel the bulbs, and once they felt it with their feet, they have to yank the roots out from the muddy soil. Not only its labor intensive, it could  really take along time to find a decent, fresh lotus bulb.

 

During my walk to old china town in Dundas and Broadview area, I found a Chinese grocery market that sold lotus roots. Filled with excitements, I decided to buy 2 bulbs to make a stir-fry.

Now...

Ever since I wrote this blog, I have committed to provide a healthy, artful meal that is 

easy to make, easy to your body, and easy to love.

So in this light, I created a recipe that I think have won over my stir fry favorite list. I hope this recipe will win you over too!

 

Ingredients:

• 2 bulbs of lotus roots, peeled and sliced thinly to quicken cooking time
• 400 Grams of peeled shrimp ( veined)
• A handful of sweet peas
• A handful of oyster mushroom ( you can use shitake or chanterelle)
• Half of red sweet pepper
• 2 cloves of garlic
• 1 stalk of green onion
• Chicken bouillon or chicken broth
• 1 tbsp of olive oil
• 1tsp of sesame  oil to enhance the earthiness of the lotus and mushroom ( you can always add more at the end if its not enough)
• Pinch of sugar for a sweet savoury taste of the shrimp
• 1tbsp of fish sauce or soy sauce ( choose light soy sauce with less sodium if you can)
• Splash of Chinese cooking wine

 Tips: Slicing the lotus before hand and soaking it in water with salt will allow the cooking process faster.

The “ execution”

 

1. Pre heat a wok or stir fry pan with the olive oil and sesame oil
2. When pan is hot, sautéed the garlic, mushroom and sweet peppers.
3. When mushroom has absorbed the flavor, stir in lotus roots and sweet peas
4. Cook until lotus roots change its colour to slightly translucent  from opaque
5. Add in the shrimps and sautéed until its cooked
6. Add in the Chinese cooking wine to give a depth to the dish
7. Add chicken stock and let it cook and simmered.
8. Sprinkle the dish with green onion.
9. Ready to serve for 3-4 servings with rice.

Have a savory meal! I hope you enjoy the  Lotus Garlic Shrimp Stir Fry as much as I enjoyed it!

 

Passion + Patience

*Gastrobutterfly*

A food to your soul.