Lotus Root

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Dana D

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subheading: For Lotus Root Stir-Fry:

A few tablespoons of oil or lard

1 large section lotus root, about 5 to 7 ounces

20 sugar snap peas or snow peas, strings removed, or 5 stalks asparagus, cut into 1-inch segments

2 stalks celery, cut into ¼-inch slices on the diagonal

1 tablespoon minced garlic

subheading: For the Stir-Fry Sauce:

2 tablespoons Shaoxing rice wine or sake

1 teaspoon soy sauce

1 teaspoon fish sauce

1 tablespoon oyster sauce

½ teaspoon cornstarch

subheading: For Lotus Root-Daikon Miso Soup:

1 large section lotus root, about 5 to 7 ounces

1 small daikon, about 10 ounces, cut into 1-inch segments

6 cups dashi

¼ miso paste (white, red, brown, or a combination)

Wakame seaweed and thinly sliced green onions, to garnish

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