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Ingredients

• 1 large section lotus root, about 5 to 7 ounces
• 1 tablespoon minced garlic
• Choose one or two more vegetables for stir-frying:
• 20 sugar snap peas or snow peas, string removed
• 5 stalks asparagus, cut into 1-inch segments
• 2 stalks celery, cut into sections on a diagonal
• For the sauce:
• 2 tablespoons Shao Xing rice wine or sake
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce
• 1 tablespoon oyster sauce
• For the slurry:
• 1/2 teaspoon cornstarch mixed with 2 teaspoons water
• A few tablespoons of oil or lard, for stir-frying
• 1 large section lotus root, about 5 to 7 ounces
• 1 small daikon, about 10 ounces, cut into 1-inch segments
• 6 cups dashi
• 1/4 miso paste (white, red, brown, or a combination)
• Wakame seaweed and thinly sliced green onions, to garnish

Description

Serious Eats