# Stir-fried lotus root with peppers and mushrooms (Yeon-geun Bokkeum)

Cuisine: korean · Servings: 4

## Ingredients

- 12 to 14 ounces lotus root
- 1/2  yellow bell pepper
- 1/2  red bell pepper
- 4 ounces mushrooms
- 3 to 4  green chili pepper (or use green bell pepper)
- 2 to 3  plump garlic cloves (thinly sliced)
- 2 tablespoons cooking oil
- salt
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce (or use more soy sauce for a vegan dish)
- 1 tablespoon cooking rice wine
- 1 tablespoon oligo syrup (oligodang, 올리고당), rice syrup (jocheong, 조청), or corn syrup
- 1/2 tablespoon sesame oil
- 1/4 teaspoon sesame seeds

## Steps

1. Cut the tough ends of the lotus root, and peel the skin with a potato peeler.
2. Cut the lotus root in half lengthwise and then into bite size pieces. Rinse in water. Add 2 tablespoons vinegar in 3 cups of water, and soak the lotus root for 20 to 30 minutes.
3. Cut the peppers and mushrooms into small bite size pieces.
4. Heat a large skillet with two tablespoons oil. Add the garlic and lotus root, and lightly sprinkle with salt. Stir fry until the lotus root pieces turn translucent, 3 to 5 minutes, stirring occasionally.
5. Add the mushrooms, and stir fry until the mushrooms turn soft, 2 to 3 minutes.
6. Add the peppers, and stir fry until the peppers are slightly wilted, 2 to 3 minutes. Stir in the soy sauce, oyster sauce, rice wine, and corn syrup. Continue to cook, stirring well, until the sauce is almost gone, 2 to 3 minutes. Drizzle the sesame oil at the end, and sprinkle with the sesame seeds to serve.

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Source: koreanbapsang — https://www.koreanbapsang.com/stir-fried-lotus-root-peppers-mushrooms/
Page: https://findfood.fun/vi/recipes/5693
Language: en (requested translation unavailable)