Mala Dry Pot-Inspired Lotus Root & Mushroom Stir-Fry
This stir-fried lotus root and king oyster mushrooms is a quick & easy Chinese Sichuan mala dry pot-inspired dish! It’s packed with lots of flavor, and different textures! Lotus root has a beautiful cross-section with its pea-sized holes and packed a crunchy bite with a somewhat starchy mouth feel. It has a very neutral taste, that pairs well with many different sauces and dishes.
Ingredients
MUSHROOMS & LOTUS ROOT
- 17.5 oz fresh king oyster mushrooms
- 1/2 lb fresh lotus root or pre-cut slices
FOR STIR-FRY
- Neutral cooking oil
- Pinch salt
- 1-2 tsp ground Sichuan pepper adjust according to desired numbing heat/spice
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1 small shallot brunoise/fine mince
- 2 scallions white and green parts separated
- Splash water
TO FINISH
- Drizzle sesame oil
- Steamed Rice
Instructions
SAUCE & PREP
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Mix all the sauce ingredients together until well-combined. Adjust to your taste and feel free to adjust depending on your preferred taste. Set aside.
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Prepare all the stir-fry ingredients (ginger, garlic, shallots, scallions).
MUSHROOMS AND LOTUS ROOT
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I used large king oyster mushroom so for these I shave the tougher bottom ends of each large piece. I find that the bottom parts of the mushroom stalks can be rubbery so I shave these to remove these rubbery layers. You can refer to my video or photos to see how I shave the bottom ends of the mushrooms
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On a slight bias or diagonal, slice the mushrooms into 1/3-inch (0.85 cm) to 1/2-inch (1.2cm) thick pieces. Set the sliced mushrooms aside.
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For the lotus root, if cutting from fresh, prepare a medium bowl of cold water with a splash of vinegar. This is to prevent the lotus root from turning black since it oxidizes once exposed to air.
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Peel the lotus root using a peeler. Slice the tough knobs and then slice this into 1/4 to 1/3-inch (0.6 to 0.85-cm) thick pieces (similar to the king oyster mushrooms). Place in the water-vinegar mixture to prevent from turning black.
FOR STIR-FRY
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Heat a wok over medium high heat with enough oil to lightly coat the surface of the wok. Once you see ripples in the oil, add the sliced mushrooms. Spread them around the wok to get a good surface area to cook each. Add a pinch of salt over the mushrooms.
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The mushrooms will start to release water as these cook in the heat. Leave untouched until you start to get browning around the edges of the mushrooms.
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Flip or move around the mushrooms to get browning on the remaining sides.
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Once the mushrooms have a nice sear and are cooked (no more signs of excess water/moisture in the wok), remove these from the wok and set aside.
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In the same wok over medium heat, add more oil to lightly coat the surface of the wok.
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Add in the ginger, garlic, shallots, and white parts of the scallion. Stir-fry for 30 seconds until aromatic. Add the Sichuan peppercorn and mix with the aromatics. Cook for 30 seconds.
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Drain the lotus roots from the water. Carefully add into the wok. Spread the lotus root apart to get good surface area for cooking
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Leave to cook for 1-2 minutes or each side to cook. I like a good bite and crunch on mine!
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Pour in the sauce and lower the heat to medium.
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Add the king oyster mushrooms and mix well to combine everything. The sauce will start to thicken from the sugars.
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Add a splash of water to deglaze the wok.
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Taste the lotus root and cook for 2-3 more minutes depending on your desired texture.
NUTRITIONAL INFO
Serving: 1serving | Calories: 185kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 396mg | Potassium: 1220mg | Fiber: 8g | Sugar: 5g | Vitamin A: 171IU | Vitamin C: 37mg | Calcium: 57mg | Iron: 4mg