Stir-Fried Lotus Root and Ground Meat with Oyster Sauce is a dish that combines elements of both Japanese and Chinese cuisines, offering a rich, satisfying depth of flavor. Enjoy the crunchy texture of lotus root, complemented by the distinct taste of oyster sauce.
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What is Stir-Fried Lotus Root and Ground Meat with Oyster Sauce?
Stir-Fried Lotus Root and Ground Meat with Oyster Sauce is, as the name suggests, a dish made by stir-frying lotus root and ground meat, then seasoning it with oyster sauce and traditional Japanese seasonings. The crunchy texture of the lotus root pairs harmoniously with the tender ground meat, while a hint of oyster sauce adds a unique depth to the dish.
The key to making this dish is to use sake to reduce any potential odor from the ground meat and to add only a small amount of oyster sauce. This way, each main ingredient retains its own flavor, while the distinctive seasoning brings everything together into a well-balanced dish.
Getting to know lotus root
Some of you, especially those outside of Asia, may not be familiar with lotus root.
Lotus root is a nutritious tuber known for its delightfully crunchy texture. It is primarily composed of starch and is rich in vitamin C, potassium, and dietary fiber. It also contains tannins, a type of polyphenol that contributes to its anti-aging benefits.
The perforated shape of this tuber is considered auspicious in Japan, and dishes incorporating it are staples of New Year's osechi ryori and other celebratory occasions.
While sliced lotus root can be used as is in many dishes, when making dishes that highlight its natural flavor, it is common to soak it in water to remove any astringency before cooking. As a side note, if you are using it in a salad, it is best to soak it in a vinegar mixture rather than plain water to prevent it from turning dark due to oxidation.
Choosing the ground meat
The flavor of this dish is influenced by the choice of ground meat used. While the recipe uses chicken, it can also be delicious with pork or beef. Feel free to make it with your preferred or readily available ground meat.
Please note that, since this dish involves using the oil released from the ground meat to stir-fry lotus root, it is recommended to use cuts that contain a moderate amount of fat.
How to use oyster sauce
Oyster sauce is a condiment made by concentrating the flavors of oysters. It is seasoned with ingredients such as sugar, salt, starch, and acidity, giving it a thick consistency and appears as a dark brown color, almost black. Although it originated in China, it is also used in Japan.
When incorporating oyster sauce into Japanese dishes, it is important to use it in small quantities. Due to its intense flavor and distinctive characteristics, using too much may overpower the flavors of other ingredients and seasonings. It is best to use it as a hidden ingredient, adding just a hint of its unique flavor.
📋Step-by-step recipe
Ingredients
- 5.3 oz lotus root
- 1 green onion / scallion
- 3.5 oz ground chicken thigh (ground pork or ground beef can be used)
- pinch of salt
- 1 Tbsp sake (for the ground meat)
Seasonings:
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 Tbsp sake
Instructions
🕒 Total: 15 mins
Step 1
Peel lotus root and cut it into bite-sized pieces, approximately ⅕-inch (5 mm) thick. Soak the sliced lotus root in a bowl of water for 5 minutes to remove the astringency, then drain the excess moisture. Thinly slice green onion.
Step 2
Add ground chicken thigh to the pan and cook over medium heat. Sprinkle salt over the ground meat and sauté until it changes color. Once it has changed color, add sake.
Step 3
Add the lotus root to the pan and stir-fry. Once the lotus root is cooked through, add seasonings (oyster sauce, soy sauce, and sake), stirring until the flavors blend.
Step 4
Serve on a plate and sprinkle with the green onions.
To store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Add sake in two separate steps. The first addition is to reduce the meat odor, and the second is to enhance the flavor.
- Refrain from adding more oyster sauce than necessary. Due to its intense flavor, exceeding the specified amount in the recipe may compromise the overall taste of the dish.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Stir-Fried Lotus Root and Ground Meat with Oyster Sauce
Ingredients
- 5.3 oz lotus root
- 1 green onion / scallion
- 3.5 oz ground chicken thigh (ground pork or ground beef can be used)
- pinch of salt
- 1 Tbsp sake (for the ground meat)
Seasonings:
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 Tbsp sake
Instructions
- Peel lotus root and cut it into bite-sized pieces, approximately ⅕-inch (5 mm) thick. Soak the sliced lotus root in a bowl of water for 5 minutes to remove the astringency, then drain the excess moisture. Thinly slice green onion.
- Add ground chicken thigh to the pan and cook over medium heat. Sprinkle salt over the ground meat and sauté until it changes color. Once it has changed color, add sake.
- Add the lotus root to the pan and stir-fry. Once the lotus root is cooked through, add seasonings (oyster sauce, soy sauce, and sake), stirring until the flavors blend.
- Serve on a plate and sprinkle with the green onions.
Notes
- You can store it in the refrigerator for up to 3 days.
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