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Ingredients
US|METRIC
4 SERVINGS
- 1 lotus root (large section, about 5 to 7 ounces)
- 1 Tbsp. minced garlic
- 2 vegetables (more, for stir-frying:)
- 20 sugar snap peas (or snow peas, string removed)
- 5 stalks asparagus (cut into 1-inch segments)
- 2 stalks celery (cut into sections on a diagonal)
- 2 Tbsp. rice wine (Shao Xing, or sake)
- 1 tsp. soy sauce
- 1 tsp. fish sauce
- 1 Tbsp. oyster sauce
- 1/2 tsp. cornstarch (mixed with 2 teaspoons water)
- 3 Tbsp. oil (or lard, for stir-frying)
- 1 lotus root (large section, about 5 to 7 ounces)
- 1 daikon (small, about 10 ounces, cut into 1-inch segments)
- 6 cups dashi
- 1/4 miso paste (white, red, brown, or a combination)
- seaweed (optional)
- sliced green onions (optional)
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