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We hope you got insight from reading it, now let’s go back to macrobiotic: kimpira stir-fry salad with mizuna and lotus root recipe. To make macrobiotic: kimpira stir-fry salad with mizuna and lotus root you only need 9 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root:
- Prepare 1/2 bunch Mizuna
- You need 200 grams Lotus root
- Prepare 1 piece Aburaage
- Take 1 King oyster mushroom
- Get 2 tsp Canola oil
- Take 2 tsp Sesame oil
- Use 1 1/2 tbsp Soy sauce
- Provide 1 1/2 tbsp Mirin
- You need 1 tbsp Kombu based dashi stock
Instructions to make Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root:
- Cut lotus root lengthwise and slice into 3 cm thick. Saute in canola oil.
- When it's cooked, add finely julienned aburaage and king oyster mushroom cut lengthwise. Pour in the seasonings and cook over medium heat until it has cooked through.
- Stir in the sesame oil at the end, and turn off the heat. Add the mizuna and lightly toss in the frying pan.
When stir-frying lotus root, pair it with other vegetables that are also tender and crisp, such as sugar snap peas, snow peas, asparagus, and celery. I typically stir-fry lotus root with plenty of wine and oyster sauce, which adds much needed depth to the mild taste of the stem. The classic Chinese stir-fried lotus root with green onions makes for an excellent vegan side dish at your dinner table. The lotus root vegetable is starchy vegetable similar to a potatoes. It is very popular in China and other Asian countries but is still not that popular in the West.
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