Crispy Lotus Root and Chewy Squid Stir-Fry: A Delicious Combination
A Unique Lotus Root Dish Recipe Perfect for Lunchboxes
Tired of the same old braised lotus root? This stir-fry offers a delightful twist! The crispiness of lotus root pairs wonderfully with the chewy texture of squid, creating a truly satisfying dish. It’s perfect as a side for meals, a simple appetizer, or a fantastic addition to your lunchbox. Rekindle your appetite with this savory and slightly sweet stir-fry that’s sure to be a hit!
Main Ingredients- 300g sliced squid, prepared
- 200g fresh lotus root
- 1/4 medium onion
- 1/4 medium carrot
- 10g green onion (scallion)
- 1 tsp minced garlic
- 1 piece Korean green chili (kwari gochu)
- 10g sesame seeds
- 3 tsp grapeseed oil
Seasoning- 1 tsp sugar
- 3 tsp corn syrup (or rice syrup)
- 2 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 3 tsp corn syrup (or rice syrup)
- 2 tsp soy sauce
- 1 tsp oyster sauce
Cooking Instructions
Step 1
First, peel the lotus root and slice it into 0.5cm thick rounds. Slice the onion similarly and julienne the carrot. Rinse the squid under running water, pat dry, and set aside in a bowl.
Step 2
Heat the grapeseed oil in a frying pan over medium heat. Tilt the pan to ensure the oil coats the entire surface.
Step 3
Add the chopped green onions to the pan and stir-fry over medium-low heat for about 1-2 minutes, until fragrant. This step infuses the oil with a wonderful aroma, enhancing the dish’s overall flavor.
Step 4
Once the green onions are fragrant, add the minced garlic and continue to stir-fry over medium-low heat, being careful not to burn the garlic. Cook until the garlic turns a light golden brown and releases its aromatic scent.
Step 5
Now, add the sliced squid to the pan and stir-fry over high heat for about 3-4 minutes. Cook quickly to maintain the squid’s chewy texture; avoid overcooking, as it can become tough.
Step 6
When the squid is almost cooked through, add 1 teaspoon of sugar and stir-fry to coat. This will add a touch of sweetness and help caramelize the squid slightly.
Step 7
Add all the prepared vegetables – lotus root, carrot, and onion – to the pan. Stir-fry over medium heat for about 2-3 minutes, just until the vegetables are slightly tender but still retain some crispness. Keeping the lotus root crisp is key to this dish!
Step 8
Finally, add the seasoning ingredients in order: 1 tsp sugar, 3 tsp corn syrup, 2 tsp soy sauce, and 1 tsp oyster sauce. Stir-fry everything together for another 3-4 minutes over medium heat, ensuring the sauce evenly coats all the ingredients. Sprinkle with 10g of sesame seeds just before serving. Enjoy this delicious lotus root and squid stir-fry with a side of warm rice!
