What an amazingly versatile plant the lotus is. It's a three-course dinner in one plant. You can eat the roots, stems, leaves, flowers and seeds. Prepared roots and seeds are available in Asian supermarkets.
- 150 g fresh lotus root, or defrosted frozen lotus root
- 1 tbsp peanut oil (or vegetable oil)
- 2 tsp grated ginger
- 1 tsp finely sliced garlic
- 100 g enoki mushrooms, trimmed and separated
- 100 g oyster mushrooms, sliced
- 100 g shiitake mushrooms, thinly sliced
- 1 ½ tbsp oyster sauce
- 1 tsp sugar
- pinch of salt
- 2 spring onions, sliced
- 1 long red chilli, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Peel the lotus root and cut into 3 mm thick slices.
- Cook the lotus root in salted boiling water for 5-8 minutes or until tender. Drain and refresh in iced water. Drain again and pat dry on a kitchen cloth.
- Heat a wok over high heat. Just before the wok is smoking, in quick succession add the oil, ginger, garlic and mushrooms and toss to combine.
- Add the lotus root, oyster sauce, sugar and salt. Toss for 2-3 minutes or until the lotus root is heated through. Add the spring onion and chilli, toss and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.