“Stir-fried struthio breast marinated in special sauce and topped with a sky lotus.
Prevents Stamina from decreasing for 15min for you and up to 20 people within a 20m radius.”
Though we hunted grocery stores across the land, there was no struthio breast to be found. This dish makes do with tender chicken breast instead, along with delicious vegetables and stir-fried lotus roots to give it a truly delightful crunch.
We found the lotus roots in an international market, but even they didn’t have fresh so we made do with frozen and pre-sliced. Not optimal, but better than no lotus at all. If you do manage to find fresh lotus root somewhere for this dish, be sure to read up on how to prepare it before attempting this recipe.
And thanks so much for the love from you and the wife, volmie. <333
- MJ & K
Ingredients:
(Makes 4-6 large servings)
4 large chicken breasts, cut into bite-sized strips
6 Tbsp sesame oil, divided use
Canola oil, divided use
1 16-oz bag sliced frozen lotus root
1 large onion, cut into strips
3-4 large carrots, cut into thin strips
3 red peppers, cut into strips
3 cloves garlic, minced
2 Tbsp fresh ginger, grated
1 container shiitake mushrooms, sliced
1 package snow peas, tips removed
8 oz whole cashews
8 oz chicken broth
2 oz low-sodium soy sauce
2 Tbsp Dijon mustard
1 Tbsp brown sugar
Red pepper flakes to taste
Salt and pepper
1/4 cup corn starch
White rice, cooked
Green onions for garnish
To prepare the lotus roots, put them in a bowl and cover them with water. Add 1/8 of a cup of white vinegar to the water and stir the roots around. Allow to sit in the vinegar water for at least an hour and then dry them well before cooking.
In a large pot over medium-high heat, warm 2 Tbsp of sesame oil and 2 Tbsp canola oil until very hot and cook the chicken chunks until browned and cooked through. Remove to a plate and add an additional 1 Tbsp of sesame oil and 1 Tbsp of canola oil to the pot. Stir-fry the lotus roots until they begin to turn translucent and then crispy - about 5-8 minutes. Add the onion, carrots, red peppers, garlic, and ginger and cook for an additional 5 minutes. Add the shiitake mushrooms and cook until all of the vegetables begin to soften. Add the snow peas and whole cashews and turn the heat to medium-low. Add the chicken back to the pot and mix to combine.
In another bowl, whisk the chicken broth, soy sauce, mustard, brown sugar, red pepper flakes, salt and pepper, 3 Tbsp of sesame oil, and the corn starch together until combined. Pour the sauce over the chicken and vegetables and bring to a boil until the sauce has thickened. Serve over rice with additional soy sauce if necessary.
Of course, if you’re big into sauce on your stir-fry, just double the ingredients for the sauce and let it cook a while longer until it properly thickens. Mmm, sauce!
¿Tienes algún queso? Dónde está el baño? Eres muy hermosa. Hey, acabo de conocer y es una locura, pero aquí está mi número, me puedes llamar. Te llevaré a la tienda de dulces, me lame el lollipop girl en la parte delantera no se detendrá, voy a seguir adelante hasta llegar a el lugar, ¡oh!
volmie sent me video of one of his cats playing with a toy and this is so fucking cute i just cant stop watching it i think i love his cats more than him halp - (original post)
volmie sent me video of one of his cats playing with a toy and this is so fucking cute i just cant stop watching it i think i love his cats more than him halp
