Description
This vegan, gluten-free Ginger Lotus Root Stir-Fry with Red Rice is packed with flavor and good nutrition—plus you can get this one-dish meal on the table in 45 minutes.
Ingredients
Scale
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
- 1 1/2-inch piece fresh ginger root, peeled, shredded finely
- 1 bell pepper, sliced
- 1 (15-ounce) package extra firm tofu, drained, cubed
- 8 ounces mushrooms, sliced
- 1 pound lotus root, boiled, sliced (see above about where to find lotus root)
- 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 chili pepper, sliced (optional)
- 4 green onions, sliced
Instructions
- Cook red rice and water in a rice cooker or small pot for about 45 minutes, until tender.
- Meanwhile, 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, stirring frequently.
- Mix together sauce in a small bowl by combining vegetable broth, soy sauce, coconut palm sugar (or brown sugar) and corn starch with a whisk. Pour into the pan with stir-fry and stir gently. Cook 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.
- Makes 6 servings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Entree
- Cuisine: American, Asian