Stir it up!

I have loved lotus root since I tried it at a local veggie joint a few years ago. So when I saw some at Whole Foods a few weeks ago, I had to get some. Yes, I know, it took a while to get around cooking it, but I was sick last month, and well, February was an otherwise bad month for me.

And I finally had to switch to the new blogger, and I'm going to see how it works for me--it's nice to see the picture instead of the code as I'm typing. I may play around with the theme as well.

Anyway, a couple of notes to myself about cooking lotus root: (1) cut the stuff thinner; (2) put it in the stir-fry pan first, even before the tempeh (or tofu or other protein). I used a mushroom mix I bought at Trader Joe's--oyster, cremini, and shiitake mushrooms--some onions, green onions, celery, and pea pods. I adapted a recipe for stir-fry sauce I got from Recipezaar.com, but next time I will use less arrowroot starch so the sauce isn't too thick. Lotus root is fairly rich in vitamin C and a decent source of iron. It's also very crunchy and crispy and while not extremely flavorful, it is tasty.

If you can find it wrapped at your local Whole Foods, take it home and give it a whirl!