Spicy Lotus Root and Shiitake Mushroom Stir Fry
This spicy dish is made with crunchy lotus root, the stem of a lotus flower, stir fried with shiitake mushrooms and generous servings of doubanjiang (chilli bean sauce), topped with chives. This dish is packed with flavour, so simple to make, and is delicious served with a bowl of rice.
Aline Davies of Sincerely Aline, Guest Contributor
Follow Aline’s food adventures on Instagram at @SincerelyAline
Pairing Notes:
The spiciness of the stir-fry pairs particularly well with the medium-full bodied Puygueraud Francs Cote De Bordeaux. This red has herbaceous, mineral, earthy tones with concentrated cherry, blackberry aromas.
Time: 20 minutes
Yield: 2 generous servings
Ingredients
1 medium lotus root (chop ends off, run water through the holes to clean thoroughly, peel and slice into ½ cm thick slices)
5 large shiitake mushrooms (sliced)
50g garlic chive stalks (finely chopped)
1 tsp worth of ginger (finely chopped)
1 tbsp rice vinegar
2 tbsp soy sauce/ liquid aminos
3-4 tsp sesame oil
2 tbsp doubanjiang/ toubanjiang (chilli bean sauce or sub with any other chilli sauce you may have)
Oil for cooking (use a neutral oil such as sunflower/ vegetable)
Sprinkle crisp fried shallots to top (optional)
Start by frying the lotus in some oil in a large pan/ wok for around 5 or so minutes. Take off the heat and place on a plate.
Add more oil (around 2 tbsp) to the pan/wok and fry the the ginger followed by the shiitake. Add the soy sauces and rice vinegar and fry for a few minutes stir constantly, making sure it doesn't stick to the pan. Fry until the mushrooms start to cook through and shrink slightly.
Add the sesame oil and add the lotus back in, stir.
Add the doubanjiang, and lightly coat all over the lotus and shiitake. Sprinkle the garlic chives, stir.
Serve topped with a sprinkle of fried shallots.