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Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root

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You can find lots of healthy snacks you can choose that don't involve a lot of preparation or searching. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let's go back to macrobiotic: kimpira stir-fry salad with mizuna and lotus root recipe. You can have macrobiotic: kimpira stir-fry salad with mizuna and lotus root using 9 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root:

Use 1/2 bunch of Mizuna.
Take 200 grams of Lotus root.
You need 1 piece of Aburaage.
Take 1 of King oyster mushroom.
Prepare 2 tsp of Canola oil.
Provide 2 tsp of Sesame oil.
Provide 1 1/2 tbsp of Soy sauce.
Take 1 1/2 tbsp of Mirin.
You need 1 tbsp of Kombu based dashi stock.

Instructions to make Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root:

Cut lotus root lengthwise and slice into 3 cm thick. Saute in canola oil..
When it's cooked, add finely julienned aburaage and king oyster mushroom cut lengthwise. Pour in the seasonings and cook over medium heat until it has cooked through..
Stir in the sesame oil at the end, and turn off the heat. Add the mizuna and lightly toss in the frying pan..

When stir-frying lotus root, pair it with other vegetables that are also tender and crisp, such as sugar snap peas, snow peas, asparagus, and celery. I typically stir-fry lotus root with plenty of wine and oyster sauce, which adds much needed depth to the mild taste of the stem. The classic Chinese stir-fried lotus root with green onions makes for an excellent vegan side dish at your dinner table. The lotus root vegetable is starchy vegetable similar to a potatoes. It is very popular in China and other Asian countries but is still not that popular in the West.

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