The perfect post-race recovery vegan recipe, the stir fried Lotus Root is simple to make and packs a punch in terms of nutrition. My wife makes a Cantonese Old Soup with Lotus Root & Pork Bones and slow cooks them for hours on end. I was looking for something a little more vegan and tried this recipe. I was surprised to learn that Lotus Root is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C. Lotus Root is one of the moderate calorie root vegetables with 100 g root-stem providing about 74 calories. In other words, everything your body needs after a long run.

Stir Fried Lotus Root

I’m not going to list the ingredients for this dish since there are only two. First of course, is the washed, peeled and thinly sliced lotus root, quartered. I used about 3 medium sized Lotus Roots. The second one is literally the magic sauce. You can find Fermented Tofu in Chinese grocery stores with the reddish Tofu Cubes floating in a liquid mix made from Red Yeast Rice, Glutinous Rice, Salt and Wine. The name of the brand that I used is called Hwang Ryh Shiang and is made in Taiwan. If you are getting some other brand, check the ingredients. I found quite a few with MSG in them. The Tofu Cubes are like bouillon cubes and incredibly salty and have an exotic flavor to them. You only need one maybe two cubes for about 3 medium sized Lotus Roots.

In a stir fry pan, add 1 or 2 tbsps of Olive Oil under medium heat. Add in the Lotus Root pieces and cook them for 4 to 5 minutes, while stirring frequently. Add in two cubes of the Fermented Tofu, mash them with the spatula and mix them in thoroughly. Cook for another 3 or 4 minutes until the Lotus Root is cooked. Salt to taste, though it’s probably already salty enough. The Lotus Root will be a little crunchy and is expected to be like that. Serve warm with Organic Brown Rice and Kale cooked in Trader Joe’s Soyaki sauce. Yum.

Do you cook Lotus Root? How do you make them?

[sc:follow_me ]