Korean Soy Sauce Stir-Fried Lotus Root and Bean Sprouts
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Lotus root is dense and soybean sprouts are delicate, and cooked for the same length of time one of them gives out.
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The lotus root gets a head start, and the sprouts go in only once the soy glaze is bubbling, for a short final toss.
Ingredients
Instructions
- 1
Slice 200 g lotus root evenly to 3 mm.
Stir 1 tsp vinegar into water, soak the slices for 5 minutes to reduce browning, then rinse well and drain so the pan does not sputter.
- 2
Rinse 180 g bean sprouts and shake off excess water.
Julienne 50 g carrot, chop 30 g green onion, and keep the garlic, soy sauce, syrup, and sesame seeds close because the stir-fry moves quickly.
- 3
Heat a pan over medium heat, add 1 tbsp cooking oil, and spread the lotus root in a loose layer.
Stir-fry for about 3 minutes, turning often, until the edges look slightly translucent but still crisp.
- 4
Add the carrot and 1 tsp minced garlic, then stir-fry for 1 minute.
Keep the pieces moving so the garlic does not burn, and pour in 1.5 tbsp soy sauce and 1 tbsp oligosaccharide syrup when fragrant.
- 5
When the seasoning starts to bubble, add the bean sprouts and raise the heat to high.
Toss quickly for only 2 minutes so released moisture evaporates while the sprouts keep their clean crunch.
- 6
Add the green onion and 1 tsp sesame seeds, toss for 20 seconds, then turn off the heat.
Serve when the lotus root looks glossy and only a small amount of sauce remains on the pan bottom.
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