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Maple & Sesame Root Vegetable Stir-Fry Fill 1 Created with Sketch.

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Lotus roots are the stems of the floating lily-pad-like plants that grow throughout Asia and Australia. All parts of the plant, including the seeds, flower, and leaves are edible. The root, commonly used in stir-fries, is known for its crunchy and somewhat starchy texture. You can easily peel it with a vegetable peeler and just cut off the ends to reveal the unforgettable holey interior.

fresh
ingredients
Maple & Sesame Root Vegetable Stir-Fry
Title
  • 6 oz Sunchokes
  • 3 cloves Garlic
  • 1 Small Piece Ginger
  • 2 Scallions
  • 6½ oz Baby Bok Choy
  • 1 Lotus Root
  • 1 Sweet Potato
  • 1 bunch Cilantro
  • ¼ cup Cashews
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Dark Soy Sauce
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel the sunchokes and cut them into ¼-inch-thick slices. Peel and mince the garlic and ginger. Slice the scallions on an angle. Cut the baby bok choy in half lengthwise. Peel and slice the lotus root. Peel and cut the sweet potato into bite-sized pieces. Roughly chop the cilantro and cashews.
Cook the root vegetables:
2 Cook the root vegetables:
In a large pan, heat some oil on medium-high until hot. Add the sweet potato and cook 5 to 7 minutes, or until lightly browned, stirring occasionally. Stir in the lotus root and sunchokes. Cook 8 to 10 minutes longer, or until the vegetables are tender when pierced with a fork, stirring occasionally
Add the aromatics & bok choy:
3 Add the aromatics & bok choy:
Add the ginger and garlic to the pan with the vegetables. Cook 2 minutes longer, or until softened, stirring. Add the bok choy and cook 2 minutes longer, or until slightly wilted.
Finish the stir-fry:
4 Finish the stir-fry:
Add the sesame oil, maple syrup, and soy sauce to the pan with the vegetables. Cook about 1 minute, stirring everything to coat it in the sauce.
Plate your dish:
5 Plate your dish:
Divide the stir-fry between 2 plates. Garnish each with the cilantro, scallions, and cashews. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel the sunchokes and cut them into ¼-inch-thick slices. Peel and mince the garlic and ginger. Slice the scallions on an angle. Cut the baby bok choy in half lengthwise. Peel and slice the lotus root. Peel and cut the sweet potato into bite-sized pieces. Roughly chop the cilantro and cashews.
2 Cook the root vegetables:
In a large pan, heat some oil on medium-high until hot. Add the sweet potato and cook 5 to 7 minutes, or until lightly browned, stirring occasionally. Stir in the lotus root and sunchokes. Cook 8 to 10 minutes longer, or until the vegetables are tender when pierced with a fork, stirring occasionally
Cook the root vegetables:
Add the aromatics & bok choy:
3 Add the aromatics & bok choy:
Add the ginger and garlic to the pan with the vegetables. Cook 2 minutes longer, or until softened, stirring. Add the bok choy and cook 2 minutes longer, or until slightly wilted.
4 Finish the stir-fry:
Add the sesame oil, maple syrup, and soy sauce to the pan with the vegetables. Cook about 1 minute, stirring everything to coat it in the sauce.
Finish the stir-fry:
Plate your dish:
5 Plate your dish:
Divide the stir-fry between 2 plates. Garnish each with the cilantro, scallions, and cashews. Enjoy!