- 1 medium lotus root
- 1/ 2 cup sugar snap peas
- 1/ 2 cup beechnut mushrooms, any mushrooms of your choice, preferable low moisture content
- 3 tablespoons toasted pine nuts
- 1 tablespoons coconut amino, or sweet soy sauce
- 2 teaspoons oil
- Salt to taste
To prepare lotus root: break the root at nodal intersections into individual parts and cut ends off. Rinse tuber thoroughly with cold water. Using a peeler, peel off outer layer, and slice it thinly, about 3 mm thick.
You may see strands of sticky threads when cutting which shows that the lotus root is fresh. Dry lotus root with paper towel.
In a heated pan with 2 tablespoons avocado oil, stir fry lotus roots for 2-3 minutes, then add sugar snap peas, mushrooms, pine nuts and soy sauce.
Cook for another 3minutes until mushrooms are thoroughly cooked. Adjust seasoning based on your preference.
Stir in 1 teaspoon sesame oil and garnish with sesame seed before serving with rice. Enjoy.