A stir fry? That’s oil-free? I guess that sounds better than “braised vegetables on rice”! There’s so much going on here I’m not even sure what to call it. No particular Chinese dish, just everything I was craving all in one – braised lotus root, tofu, bok choy, rice, and seasoned nori sheets.
Vegan Oil-free Stir Fry with Lotus Root
Chinese-inspired comfort food
Ingredients
- For the lotus soak:
- boiling water to cover
- 1 tsp salt
- 3 tbsp vinegar For the braising liquid:
- 10 tbsp soy sauce
- 3 cloves garlic, minced
- 4 tbsp sugar
- 1/4 cup mirin (rice wine, or substitute white wine)
- 1 tbsp rice vinegar
- 2 tsp maple syrup
- 2 tbsp ketchup For the stir fry:
- 2 segments of lotus root, peeled and cut into ~1cm thick discs
- 1 package of tofu, about 400g
- 3 large shiitake mushrooms, cut into thin strips
- 3 heads bok choy
- 1 large bell pepper, diced
- 2 small chilli peppers, diced
- 1 tbsp corn starch
- rice, for serving
- toppings: scallions, red pepper flakes, black sesame seeds, cut up/torn seasoned nori sheet.
Directions
- In a large saucepan, place lotus root and cover with boiling water. Add 3 tbsp of vinegar and 1 tsp salt. Simmer for 10 minutes. Rinse lotus & discard the water.
- Mix braising liquid ingredients together. On a medium-high heat, add in the lotus root and simmer for 15 mins after braising liquid begins to boil, stirring occasionally.
- Pour some of the liquid into a small bowl (about 1/2 cup of the liquid and set aside to cool.
- Add tofu and mushrooms into the saucepan and simmer for another 5 minutes, stirring occasionally.
- Add the peppers and simmer for another 3 minutes.
- In your cooled braising liquid that you had set aside, whisk in the cornstarch until fully combined. Add this to your saucepan, stirring for another 2 minutes.
- Add bok choy and cook for an additional 1-2 minutes on low heat.
- Serve over rice and with toppings of choice – I think scallions and seasoned nori sheets torn apart go really well here!
Hail Seitan 