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Maple & Sesame Root Vegetable Stir-Fry
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.
Tools from the Test Kitchen
Ingredients
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6 Ounces Sunchokes
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3 Cloves Garlic
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1 Small Piece Ginger
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2 Scallions
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6½ Ounces Baby Bok Choy
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1 Lotus Root
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1 Sweet Potato
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1 Bunch Cilantro
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¼ Cup Cashews
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1 Tablespoon Sesame Oil
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1 Tablespoon Maple Syrup
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1 Tablespoon Dark Soy Sauce
Instructions
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
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.
5
Plate your dish:
Divide the stir-fry between 2 plates. Garnish each with the cilantro, scallions, and cashews. Enjoy!
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
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.
5
Plate your dish:
Divide the stir-fry between 2 plates. Garnish each with the cilantro, scallions, and cashews. Enjoy!
Tips from Home Chefs