French beans wok-tossed with Asian mushrooms, lotus root & water chestnuts

French beans wok-tossed with Asian mushrooms, lotus root & water chestnuts

Wok d’haricots verts, champignons, coeur de lotus et châtaignes d’eau

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

You can’t get a better vegetable stir-fry than this. Full of flavour and amazing textures, it makes for a great vegetarian meal. Vegetarian oyster sauce is ‘faux’ oyster sauce, and is actually made using an essence extracted from mushrooms.

Ingredients

Quantity Ingredient
splash white vinegar
1/2 fresh lotus root, (see glossary)
2 tablespoons vegetable oil
1 tablespoon finely diced garlic
200g french beans, trimmed
2 tinned water chestnuts, quartered
70g oyster mushrooms
70g fresh black fungus, sliced, (wood ears; see glossary)
70g king brown mushrooms
1 1/2 tablespoons light soy sauce
2 tablespoons vegetarian oyster sauce, (see glossary)
1/2 teaspoon sugar
1 long red chilli, sliced
1/4 teaspoon toasted sesame seeds
steamed jasmine rice, to serve

Method

  1. Add the vinegar to a bowl of water. Chop the end off the lotus root. Peel the skin off, then cut the lotus into slices about 2–3 mm thick, adding them to the vinegar water. Leave to soak for 5–10 minutes.
  2. Bring a saucepan of water to the boil. Strain the lotus, then add to the pan and cook for 1–2 minutes. Remove and place in a cold water bath for 2 minutes, then drain and set aside.
  3. Heat a wok over high heat. Add the vegetable oil to the hot wok, followed by the garlic. Fry for 5–10 seconds, or until fragrant. Add the beans, lotus root and water chestnut and stir-fry for 2 minutes.
  4. Add all the mushrooms and toss for 30 seconds. Now add the soy sauce, vegetarian oyster sauce, sugar and 1 tablespoon water. Toss for a further 1 minute, then season with a pinch of sea salt and freshly ground black pepper.
  5. Transfer to a serving bowl and garnish with the chilli and sesame seeds. Serve with steamed jasmine rice.
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