19 Ingredients
  • 1 large section lotus root, about 5 to 7 ounces
  • 1 tablespoon minced garlic
  • Choose one or two more vegetables for stir-frying:
  • 20 sugar snap peas or snow peas, string removed
  • 5 stalks asparagus, cut into 1-inch segments
  • 2 stalks celery, cut into sections on a diagonal
  • For the sauce:
  • 2 tablespoons Shao Xing rice wine or sake
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon oyster sauce
  • For the slurry:
  • 1/2 teaspoon cornstarch mixed with 2 teaspoons water
  • A few tablespoons of oil or lard, for stir-frying
  • 1 large section lotus root, about 5 to 7 ounces
  • 1 small daikon, about 10 ounces, cut into 1-inch segments
  • 6 cups dashi
  • 1/4 miso paste (white, red, brown, or a combination)
  • Wakame seaweed and thinly sliced green onions, to garnish
Nutrition
164
8% daily value
4 servings
                                       
                                            dairy-​free
     

Fat

10% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

5% 16

Carbs (net)

- 11

Fiber

18% 5

Sugars

- 2

Sugars, added

- 0

Protein

21% 11

Cholesterol

1% 3

Sodium

38% 910

Calcium

7% 71

Magnesium

13% 57

Potassium

23% 1067

Iron

8% 1

Zinc

6% 1

Phosphorus

41% 289

Vitamin A

2% 20

Vitamin C

45% 41

Thiamin (B1)

21% 0

Riboflavin (B2)

35% 0

Niacin (B3)

31% 5

Vitamin B6

29% 0

Folate equivalent (total)

12% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

102% 2

Vitamin D

- 0

Vitamin E

10% 1

Vitamin K

14% 17
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