COMPLIMENTARY RECIPE: Asian Mushrooms & Lotus Root Stir Fried with Ginger
"Eating a couple of vegetarian meals a week offers true value for money and you reduce your environmental footprint in the process. The money saved (I'm now speaking to all carnivores) from eating vegetables could then be spent on truly flavoursome, ethically and sustainably produced meat products. When you buy free-range or organic meat, you are encouraging and supporting farmers who truly nurture and value the domestic animals in their care." – Chef Mark Jensen
SERVES 4, as a side dish
100 g fresh lotus root (see NOTE)
1 tablespoon peanut oil
2 teaspoons finely grated ginger
1 teaspoon finely chopped garlic
100 g enoki mushrooms
100 g oyster mushrooms
100 g shiitake mushrooms
1 ½ tablespoons oyster sauce
1 teaspoon sugar
a pinch of sea salt
2 spring onions, finely sliced on the diagonal
1 long red chilli, finely sliced on the diagonal
Peel the lotus root and slice into 3 mm slices. Cook the lotus root in boiling salted water for 5 – 8 minutes, or until tender, then refresh in iced water. Drain and allow it to dry.
Heat a wok over high heat (just before smoking), then add the peanut oil, ginger, garlic and mushrooms in quick succession, and toss well to combine the flavours. Add the lotus root, then add the oyster sauce, sugar and sea salt. Toss for 2 – 3 minutes until the lotus root is heated through. Add the spring onion and chilli and toss to combine, then serve.
NOTE: Lotus root is available fresh or frozen from Asian supermarkets. If you are buying it fresh, choose the thinner pieces as they are younger and more tender.
Recipe from Mark's Book - The Urban Cook: Cooking & Eating for a Sustainable Future. Click here to purchase the book now.