Marys Test Kitchen | HOW TO PREPARE LOTUS ROOT | sautéed lotus root & bok choy in clear garlic sauce @marystestkitchen | Uploaded January 2019 | Updated October 2024, 7 hours ago.
enjoy the one healthy recipe I'm going to post all year.
haha jk except not really...
✨ Become a channel member for early access + exclusive community posts!✨ goo.gl/vxUTge
Blog post (with more details about lotus root!): marystestkitchen.com/sauteed-lotus-root-bok-choy
SAUTEED LOTUS ROOT + BOK CHOY RECIPE
This sautéed lotus root and bok choy in clear sauce makes a deliciously light side that takes only 15 minutes to make. The lotus root stays a little bit crunchy while the bok choy is tender and sweet. Make it saltier if you're serving with plain rice or keep it less salty if you're using this side to balance out more intense dishes like Vegan Dry Pot "Fish.
-ingredients-
12oz (340g) lotus root
8oz (225g) bok choy
1 - 2 teaspoons cooking oil
2 cloves garlic, sliced
1/4" slice ginger
3/4 cup vegan "chicken" broth or vegetable broth
1 tablespoon cornstarch
1 tablespoon water
soy sauce to taste
-directions-
Prepare the lotus root:
Break apart segments of lotus root if you have more than one. Trim away outer layer with a knife or vegetable peeler. Cut away dark discolouration and rinse well to wash away any dirt particles. Slice the lotus root into rounds thinly and evenly (1/8" - 1/4").
Prepare the rest:
Cut the bottoms off the bok choy, rinse thoroughly and drain well.
Have your slice of ginger, sliced garlic, and broth prepared. Combine the cornstarch and water to create a cornstarch slurry.
Saute:
In a wok or large skillet, heat cooking oil over high heat. Add the garlic and ginger, stir-frying until these aromatics become fragrant; about 30 - 60 seconds.
Add the lotus root. Sauté until the bottoms develop a little colour; about 3 minutes.
Add 1/2 cup broth and simmer about 3 more minute or until the broth is mostly evaporated.
Add the bok choy and fold together. Let cook for 2 - 3 minutes until the bok choy has wilted and the greens turn bright. Do not over cook.
Give the cornstarch slurry a stir, then add to the wok and fold to incorporate. Turn down the heat to medium low. Stir in the remaining broth to thin out the sauce.
Taste and add soy sauce to your preference. Enjoy!
-----SHOP MY FAVES*-----
AUDIBLE 30 DAY TRIAL + 2 FREE BOOKS:
goo.gl/wwgwEQ
My recommendation: Little Fires Everywhere by Celeste Ng
VITAL WHEAT GLUTEN:
amzn.to/2LMfogB
MORE FAVES:
amzn.to/2L7ePgb
-----KEEP IN TOUCH-----
Pinterest: pinterest.ca/marystestktchn
Instagram: instagram.com/marystestkitchen
Twitter: twitter.com/marystestktchn
Facebook: facebook.com/marystestkitchen
Website: marystestkitchen.com
*Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!
enjoy the one healthy recipe I'm going to post all year.
haha jk except not really...
✨ Become a channel member for early access + exclusive community posts!✨ goo.gl/vxUTge
Blog post (with more details about lotus root!): marystestkitchen.com/sauteed-lotus-root-bok-choy
SAUTEED LOTUS ROOT + BOK CHOY RECIPE
This sautéed lotus root and bok choy in clear sauce makes a deliciously light side that takes only 15 minutes to make. The lotus root stays a little bit crunchy while the bok choy is tender and sweet. Make it saltier if you're serving with plain rice or keep it less salty if you're using this side to balance out more intense dishes like Vegan Dry Pot "Fish.
-ingredients-
12oz (340g) lotus root
8oz (225g) bok choy
1 - 2 teaspoons cooking oil
2 cloves garlic, sliced
1/4" slice ginger
3/4 cup vegan "chicken" broth or vegetable broth
1 tablespoon cornstarch
1 tablespoon water
soy sauce to taste
-directions-
Prepare the lotus root:
Break apart segments of lotus root if you have more than one. Trim away outer layer with a knife or vegetable peeler. Cut away dark discolouration and rinse well to wash away any dirt particles. Slice the lotus root into rounds thinly and evenly (1/8" - 1/4").
Prepare the rest:
Cut the bottoms off the bok choy, rinse thoroughly and drain well.
Have your slice of ginger, sliced garlic, and broth prepared. Combine the cornstarch and water to create a cornstarch slurry.
Saute:
In a wok or large skillet, heat cooking oil over high heat. Add the garlic and ginger, stir-frying until these aromatics become fragrant; about 30 - 60 seconds.
Add the lotus root. Sauté until the bottoms develop a little colour; about 3 minutes.
Add 1/2 cup broth and simmer about 3 more minute or until the broth is mostly evaporated.
Add the bok choy and fold together. Let cook for 2 - 3 minutes until the bok choy has wilted and the greens turn bright. Do not over cook.
Give the cornstarch slurry a stir, then add to the wok and fold to incorporate. Turn down the heat to medium low. Stir in the remaining broth to thin out the sauce.
Taste and add soy sauce to your preference. Enjoy!
-----SHOP MY FAVES*-----
AUDIBLE 30 DAY TRIAL + 2 FREE BOOKS:
goo.gl/wwgwEQ
My recommendation: Little Fires Everywhere by Celeste Ng
VITAL WHEAT GLUTEN:
amzn.to/2LMfogB
MORE FAVES:
amzn.to/2L7ePgb
-----KEEP IN TOUCH-----
Pinterest: pinterest.ca/marystestktchn
Instagram: instagram.com/marystestkitchen
Twitter: twitter.com/marystestktchn
Facebook: facebook.com/marystestkitchen
Website: marystestkitchen.com
*Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!
