Lotus root stir-fry with mild vinegar and turmeric
A study recipe associated with the Blood-stasis-prone constitution (血瘀质, Xuè Yū Zhì): crisp lotus root stir-fried with wood ear, a touch of mild vinegar, and culinary turmeric.
A study recipe associated with the Blood-stasis-prone constitution (血瘀质, Xuè Yū Zhì): crisp lotus root stir-fried with wood ear, a touch of mild vinegar, and culinary turmeric.
Ingredients (2 servings)
- 300 g lotus root, thinly sliced Lotus root
- A handful of rehydrated wood ear Wood ear fungus
- 2 slices ginger, in strips Fresh ginger
- 1 scallion, cut in lengths Scallion
- ½ teaspoon culinary turmeric
- 1 tablespoon mild rice vinegar, plus oil and salt Rice vinegar
Preparation
- Hold the lotus slices 5 minutes in water with a few drops of vinegar so they do not brown.
- Stir-fry the ginger and turmeric in hot oil for a few seconds.
- Add the drained lotus root and wood ear and stir-fry 3–4 minutes over high heat.
- Season, turn off the heat, and finish with scallion and vinegar.
Traditional reading
The repertoire associates this constitution with mildly sour and pungent flavors and "moving" foods: vinegar, aromatics, and deeply colored spices such as culinary turmeric. Stir-fried lotus root brings the crunch that keeps the dish from feeling heavy and stagnant.
Variations
- With sliced carrot it gains contrasting color and sweetness.
- A finishing touch of toasted black sesame adds the classic dark note.
Precautions
Wash the lotus root channels well and soak wood ear cold and refrigerated. Concentrated or supplemental turmeric may interact with anticoagulants: here it is used only as a spice. Constitution is determined with a professional; this recipe is study material, not a personal plan.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
