Lotus Root Stiry Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Sesame Seed Oil, 2 tbspLotus Root, 1/4 cup, thinly slicedDaikon, 1/4 cup, thinly slicedCarrots, 1/4 cup, thinly slicedCabbage, 1 cup, sliced1 small onion, chopped2 cloves garlic, mincedBrown Rice, I cup cookedSoy Sauce, about 2 Tbsp (to taste)Rice or Umeboshi Plum Vinegar, about 2 tbsp (to taste)
1. Cook brown rice according to package directions (about 45-50 mins in 2 cups boiling water).
2. Thinly slice carrot, daikon, cabbage & lotus root.
3. Chop onion. Mince garlic
4. Heat sesame seed oil in wok. Add cabbage and stir fry for 10 mins. Add onion and garlic, stir fry for 1 min. Add carrot. Stir fry for 1 min. Season with salt. Add daikon and lotus root. Season with salt. Stiry fry vegetables until cooked through, about 2 mins. Add brown rice, soy sauce and rice vinegar to taste. Stir fry about 2 minutes more. Add 1-2 tbsp of water if rice begins to stick. Serve immediately and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user VEGEATS.
2. Thinly slice carrot, daikon, cabbage & lotus root.
3. Chop onion. Mince garlic
4. Heat sesame seed oil in wok. Add cabbage and stir fry for 10 mins. Add onion and garlic, stir fry for 1 min. Add carrot. Stir fry for 1 min. Season with salt. Add daikon and lotus root. Season with salt. Stiry fry vegetables until cooked through, about 2 mins. Add brown rice, soy sauce and rice vinegar to taste. Stir fry about 2 minutes more. Add 1-2 tbsp of water if rice begins to stick. Serve immediately and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user VEGEATS.
Nutritional Info Amount Per Serving
- Calories: 316.2
- Total Fat: 15.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,060.8 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 5.4 g
- Protein: 5.1 g
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