Korean Soy Sauce Stir-Fried Lotus Root and Bean Sprouts
Yeongeun-kongnamul-ganjang-bokkeum stir-fries sliced lotus root and bean sprouts in a soy sauce and oligosaccharide glaze. The lotus root goes in first over medium heat for three minutes until slightly translucent, then carrot and garlic are added before the soy seasoning. Bean sprouts join last and cook on high heat for just two minutes to drive off moisture while staying crunchy. The starchy snap of the lotus root contrasts with the watery crispness of the bean sprouts, tied together by a light sweet-salty soy coating.
Adjust Servings
Instructions
- 1
Slice lotus root to 3 mm and soak in vinegar water for 5 minutes, then rinse.
- 2
Julienne the carrot and finely chop the green onion.
- 3
Heat oil and stir-fry lotus root over medium heat for 3 minutes until slightly translucent.
- 4
Add carrot and garlic for 1 minute, then pour in soy sauce and syrup.
- 5
Add bean sprouts and stir-fry over high heat for 2 minutes to evaporate moisture.
- 6
Add green onion and sesame seeds, toss 20 seconds, and turn off heat.
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