Quick Vegetable Stir-Fry with Enoki, Lotus Root and Chives
A light and vibrant stir-fry featuring three complementary vegetables. The crisp lotus root pairs beautifully with tender enoki mushrooms and fragrant Chinese chives, all quickly cooked with aromatic garlic.
Story
This classic home-style stir-fry comes together in under 20 minutes, making it perfect for busy weeknights. The combination of textures—from crunchy lotus root to silky enoki—creates something satisfying without any meat.
Ingredients
enoki mushrooms
150g
fresh lotus root
150g
Chinese chives
100g
garlic cloves, thinly sliced
3
peanut oil
2 tablespoons
salt
to taste
light soy sauce
1 teaspoon
Instructions
1
Prep the vegetables
Trim the enoki mushrooms and rinse briefly. Peel the lotus root and slice it into thin matchsticks or half-moons. Cut the chives into 2-inch lengths. Have all vegetables within arm's reach before you start cooking.
2
Heat the wok
Pour the oil into a wok or large skillet over medium-high heat. Add the sliced garlic and stir for about 30 seconds until fragrant and lightly golden. Watch carefully—garlic burns quickly.
3
Stir-fry everything together
Add the lotus root first and cook for 1 minute, stirring constantly. Add the enoki mushrooms and cook another minute. Toss in the chives, season with salt and soy sauce, then stir-fry for just 30 seconds more until the chives are wilted but still bright green. Serve immediately.
