Local supermarket stores are now selling Frozen Lotus Root Slices thanks to the Asian population increase in the area. When I stir-fry them, I usually cook frozen slices so that the crunchy texture would more likely remain. Today I simply mixed with my ‘Goma-ae’ Sauce with Shiitate Mushrooms. It was simply delicious!
4 to 6 Servings
400g Frozen Lotus Root *thiner slices recommended
100g Shiitake Mushrooms *thickly sliced
1 pinch Salt
Sesame Oil *OR Oil of your choice
2 tablespoons Toasted Sesame Seeds *ground
1 & 1/2 tablespoons Sugar
3 tablespoons Soy Sauce
- Grind Toasted Sesame Seeds, OR use the trick ‘How To Grind Sesame Seeds Using A Plastic Bag’. Add Sugar and Soy Sauce and mix well to make ‘Goma-ae’ Sauce.
- Clean OR wash Shiitake and thickly slice. Heat 1 teaspoon Sesame Oil in a frying pan over high heat, cook Shiitake. Season with 1 pinch Salt and transfer to a mixing bowl.
- Add extra 1 teaspoons Sesame Oil and stir-fry 1/2 of Frozen Lotus Root slices. When cooked and slightly browned, transfer to the mixing bowl. Repeat with remaining Lotus Root slices.
- Add ‘Goma-ae’ Sauce and mix to combine.