Ginger Lotus Root Stir-Fry with Red Rice
Ingredients
Red Rice
-
1
cup
red rice
-
2
cups
water
Ginger Lotus Stir-Fry
-
2
tablespoons
sesame oil
-
2
medium
carrots, sliced
-
3
cloves
garlic, minced
-
1½
inches
fresh ginger root, peeled, shredded finely
-
1
medium
bell pepper, sliced
-
1
15-ounce package
extra firm tofu, drained, cubed
-
8
ounces
mushrooms, sliced
-
1
pound
lotus root, boiled, sliced
-
1
cup
frozen peas, thawed
Sauce
-
1
cup
vegetable broth
-
2
tablespoons
soy sauce
-
1
teaspoon
coconut palm sugar (or brown sugar)
-
2
tablespoons
corn starch
Toppings
-
1
medium
chili pepper, sliced (optional)
-
4
medium
green onions, sliced
Instructions
- Cook red rice and water in a rice cooker or small pot for about 45 minutes until tender.
- Heat sesame oil in a wok or large sauté pan over medium heat.
- Add carrots, garlic, and ginger, and stir-fry for 6 minutes, stirring frequently.
- Add bell pepper, tofu, mushrooms, peas, and lotus root, and gently stir-fry for an additional 4 minutes.
- Mix together the sauce ingredients in a small bowl and pour into the pan with stir-fry, stirring gently.
- Cook the stir-fry for about 8 more minutes until vegetables are tender and sauce has thickened.
- Top with fresh sliced chili pepper and green onions.
- Serve with red rice.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
14g
Total carbohydrates
45g
Total protein
15g
Sodium
600mg
Cholesterol
0mg
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