This attractive, utterly plant-based (vegan), gluten-free Ginger Lotus Root Stir-Fry with Purple Rice is a straightforward meal you will get on the desk shortly, although it actually appears spectacular! Based mostly on easy Chinese language meals traditions, the components of this fast stir-fry embrace carrots, ginger, garlic, tofu, mushrooms, peas, purple rice and the star of the present: lotus root, which is well present in most Asian markets. Crispy, crunchy, and wealthy in flavors, compliments of the veggies, ginger, garlic and soy sauce broth, this meal is off the charts in style enchantment. Full of protein, nutritional vitamins, minerals, phytochemicals, and fiber, this plant-based meal may also set you up for wholesome consuming, and the leftovers are nice too. You may get this one-dish meal on the desk in 45 minutes, even much less should you cook dinner your rice forward of time.
I went buying with my dietitian pal, Elaine Gong Kubela, who’s effectively versed in Chinese language meals traditions, having discovered from her personal mom. She has opened up the world of plant-based Chinese language cooking to me. This recipe is impressed by the data she has imparted to me over time.
What’s Lotus Root?
When you’ve ever seen these lacy, slices of crisp, creamy-colored veggies in a dish at a restaurant and questioned what they’re, now you realize! Lotus root is the edible rhizome of the lotus plant—principally the subterranean stem of this aquatic plant chargeable for these lovely pink-hued or white flowers you may need seen. Native to Asia, in addition to different elements of the world, these crops develop within the mud, ponds, and lagoons. Nearly each a part of the lotus plant is edible! The roots themselves are cylindrical and brown, however when you peel them and slice them the lacy texture is revealed! Then merely boil them in water to make use of in cooking. You may as well discover lotus root boiled in baggage within the contemporary produce part of Asian markets (see under). Simply open the bag, drain the liquid and cook dinner with them!
This vegan, gluten-free Ginger Lotus Root Stir-Fry with Purple Rice is full of taste and good diet—plus you will get this one-dish meal on the desk in 45 minutes.
- 1 cup purple rice
- 2 cups water
Ginger Lotus Stir-Fry:
- 2 tablespoons sesame oil
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 1 1/2-inch piece contemporary ginger root, peeled, shredded finely
- 1 bell pepper, sliced
- 1 (15-ounce) bundle additional agency tofu, drained, cubed
- 8 ounces mushrooms, sliced
- 1 pound lotus root, boiled, sliced (see above about the place to search out lotus root)
- 1 cup frozen peas, thawed
- 1 chili pepper, sliced (elective)
- 4 inexperienced onions, sliced
- Cook dinner purple rice and water in a rice cooker or small pot for about 45 minutes, till tender.
- In the meantime, warmth sesame oil in a wok or giant sauté pan over medium warmth.
- Add carrots, garlic, and ginger and stir-fry for six minutes, stirring incessantly.
- Add bell pepper, tofu, mushrooms, peas, and lotus root, and gently stir-fry for a further 4 minutes, stirring incessantly.
- Combine collectively sauce in a small bowl by combining vegetable broth, soy sauce, coconut palm sugar (or brown sugar) and corn starch with a whisk. Pour into the pan with stir-fry and stir gently. Cook dinner stir-fry for about 8 extra minutes, till greens are tender and sauce has thickened.
- High with contemporary sliced chili pepper and inexperienced onions.
- Serve with purple rice.
- Makes 6 servings.
- Class: Entree
- Delicacies: Asian, American
Key phrases: lotus root, vegan lotus recipe, stir fry, vegan stir fry
For extra plant-powered stir fry recipes, try a few of my favorites:
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