Lotus Root is one of the hard-to-find vegetables in Australia. However, already sliced and partially cooked and ready-to-use Frozen Lotus Root is available from many Asian grocery stores. The most popular way to cook Lotus Root is ‘Kimpira’, a Japanese style stir-fry dish of vegetables that is seasoned with Mirin (Sugar) & Soy Sauce. In a ‘Kimpira’ dish, the vegetables should retain crunchy texture. When you use Frozen Lotus Root, you must not overcook it.
1 bag (400g) Frozen Lotus Root Slices
Canola Oil OR Vegetable Oil
1/2 cup Edamame *removed from the pods, thawed
1 Spring Onions *finely chopped
Toasted Sesame Seeds
1 clove Garlic *grated
1 small piece Ginger *grated
2 tablespoons Soy Sauce
1 tablespoon Mirin
1/2 tablespoon Sugar
2 to 3 teaspoons Toban Djan (Chilli Bean Sauce) *OR Chilli as required
1/2 teaspoon Sesame Oil
1 tablespoon Rice Vinegar *optional
- Combine all the sauce ingredients in a small bowl. Check the flavour. You may wish to add more Sugar or Chilli. *Note: Vinegar is optional.
- Frozen Lotus Root Slices don’t need to be thawed, but you might need to half-thaw them to cut in half if they are large.
- Heat 1 tablespoon Oil in a frying pan or wok over high heat and cook 1/2 of Frozen Lotus Root until browned and just cooked enough. Transfer to a plate. Add extra Oil and cook remaining Frozen Lotus Root Slices until browned and just cooked enough.
- Return the first batch to the pan, add the sauce and Edamame, and cook until the sauce is caramelised.
- Sprinkle with the chopped Spring Onion and Toasted Sesame Seeds, and serve.
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