Stir-Fried Lotus Root and Ground Meat with Oyster Sauce
Enjoy the crunchy texture of lotus root paired with the subtle flavor of oyster sauce in this savory dish. Stir-Fried Lotus Root and Ground Meat with Oyster Sauce combines elements from both Japanese and Chinese cuisines, offering a rich and satisfying depth of flavor.
Ingredients
- 5.3 oz. (150g) lotus root
- 1 green onion / scallion
- 3.5 oz. (100g) ground chicken thighs (ground pork or ground beef can be substituted)
- pinch of salt
- 1 Tbsp sake (for the ground meat)
Seasonings:
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 Tbsp sake
Instructions
- Peel the lotus root and cut it into bite-sized pieces, approximately 0.2 inch (5mm) 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 the green onion.
- Add the ground chicken thighs to the pan and cook over medium heat. Sprinkle salt on 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 the 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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