Lotus root, water chestnut and edamame stir-fry
2 spring onions
80ml rice wine or dry sherry
1 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese black vinegar
1 tablespoon peanut oil
2 red Asian shallots, finely sliced
3cm piece of ginger, peeled and julienned
2 garlic cloves, finely sliced
400g section of fresh lotus root, peeled and sliced
150g tinned water chestnuts, drained and sliced
140g frozen podded edamame, thawed
Cut white section of the spring onions into 4cm lengths, and the green sections thinly on the diagonal. Soak the green bits in a small bowl of cold water until needed.
In a small bowl, whisk together the rice wine, soy sauce, sesame oil and vinegar. Set aside.
Heat the peanut oil in a wok over medium-high heat until smoking. Stir-fry the shallot, ginger, garlic and white spring onion lengths for 1 minute, or until fragrant. Add sliced lotus root and water chestnuts and stir-fry for 1 minute, then add the edamame and toss for 1 minute. Add rice wine mixture and stir-fry for another 1-2 minutes. Serve immediately, scattered with the drained spring onion greens.
Edited extract from The Vegetable by Vicki Valsamis and Caroline Griffiths. Published by Smith Street Books. RRP $49.99. Out now. Photographs: © Chris Middleton