Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Lotus root stir fry.jpg

Lotus Root Stir-fry

Frame (7).png

Total time: 30 minutes

Frame (7).png

Serves 4

Vector (8).png

5 grams of fibre per serving




Prep the lotus root by peeling them, trimming the ends, and thinly slicing them, until you have about 12 ounces (340g). Also prep your wood ear mushrooms and bell pepper.


Bring a large wok or pot of water to a boil and blanch the lotus root, wood ears, and bell peppers for 45 seconds. Drain thoroughly and set aside.


Combine the chicken stock, oyster sauce, salt, sugar, and white pepper in a small bowl to create the sauce mixture and set aside.


Add the oil to the wok over medium heat along with the ginger. Cook for 30 seconds to a minute, and then add the garlic and scallions. Cook for another 20 s