【材料5つとは思えない！絶品副菜！】蓮根ときのこのペペロンチーノ風

【材料5つとは思えない！絶品副菜！】蓮根ときのこのペペロンチーノ風

Today, I’d like to introduce a delicious side dish that’s easy to make with just five ingredients. It ‘s packed with dietary fiber, making it a great healthy side dish. Peel 200g of lotus root. This vertical peeler peels skin with a similar feel to using a knife, so I highly recommend it. I’ve listed the items I used in the description, so please check it out. Cut the lotus root into half-moon slices about 5mm thick. I recommend cutting it a little thicker, as this will allow the lotus root flavor to be more pronounced. Soaking the lotus root in water for about 5 minutes will prevent it from turning black. If you don’t mind discoloration, you can skip this step. Cut 200g of king oyster mushrooms into bite-sized pieces. Mushrooms shrink when cooked, so cut them slightly larger. This size is ideal. 2 cloves of garlic. Remove the garlic sprouts, as they burn easily. Finely chop. 1 chili pepper (remove the seeds as they are very spicy). Drain the lotus root and the preparation is complete. Add 2 tablespoons olive oil, 2 cloves garlic, and 1 chili pepper . Stir-fry slowly over low heat. Stir-frying slowly with the oil will allow the garlic’s aroma and the chili’s spiciness to dissolve into the oil. Raw garlic leaves an unpleasant odor, so be sure to stir-fry thoroughly. Once it has browned to this extent, it is ready. Immediately transfer the oil to a heat-resistant bowl. Your spicy garlic oil is ready. Stir-fry the lotus root over medium heat. If the lotus root starts to stick to the pan, add a little olive oil. Raw lotus root is hard, so be sure to stir-fry thoroughly. Once cooked, transfer to the bowl with the garlic oil. Next, stir-fry the king oyster mushrooms over medium heat. Stir- frying the mushrooms quickly over high heat will retain their texture. The frying is done when a little moisture has been released and the dish is shiny. Immediately transfer the ingredients to a bowl to prevent further cooking. Two pinches of salt : I recommend two pinches of salt, but you can adjust the amount to your liking. The flavor may become a little bland if the dish is left in the frying pan for a while. In that case, simply adjust the amount of salt to taste. A darker-colored serving dish is recommended. This will bring out the white of the lotus root and king oyster mushrooms. First, arrange the lotus root and king oyster mushrooms in a balanced, roughly-spaced arrangement. Arranging the mushroom caps so they are visible will create a beautiful presentation. Adding the red of chili peppers will give the dish a more polished look. A moderate amount of Italian parsley: Roughly chopping the Italian parsley will preserve the leaf shape, creating a stylish presentation. Garnish with plenty of parsley for a flavorful finish. This is a highly recommended side dish to accompany your main dish. For details on this main dish, please see the URL in the description. Adding a vibrant red accent really brings out the flavor of the dish. As the dish is generally a heavy color, adding a white dish adds contrast. If you’re stuck for another dish, be sure to try this. The crunchy lotus root and spicy garlic oil are a perfect match for this dish.

【材料5つとは思えない！絶品副菜！】
蓮根ときのこのペペロンチーノ風

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シャキシャキ食感のれんこんと、
ピリ辛のガーリックオイルが最高に合う一皿。

材料５つだけのシンプルな料理なのに、
ものすごく美味しい副菜です。
食物繊維たっぷりなので、
ヘルシーに食べられるのもうれしいポイントです👨‍🍳

もう一品に困ったときに、ぜひお試しください。

━━━キッチン愛用品はこちら━━━
https://for-the-table.com/items/
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■材料:3-4人分
◯れんこん　200g
◯エリンギ　200g
【A】オリーブオイル　大さじ2
【A】にんにく　２かけら
【A】唐辛子　1本
◯塩　ふたつまみ
◯イタリアンパセリ　適量

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■作り方
［下準備］
れんこんは皮を剥き、厚さ5mm程度の半月型に切る。エリンギは一口大に切る。唐辛子は半分に割り、種を取り出しておく。にんにくはみじん切りにする。イタリアンパセリは粗みじん切りにする。

①フライパンに【A】を入れ、にんにくに少し焼色がつくまで弱火で炒めてから、ボウルに取り出す。
②れんこんを中火で炒めて、ボウルに移す。
③エリンギを中火で炒めて、ボウルに移す。
④塩をふり、お好みの味に調整したら、お皿に盛り付け、イタリアンパセリをかける。

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■Tips
＊にんにくを弱火でじっくり炒めることで、臭みを消し、いい香りだけをオイルに抽出することができます。
＊唐辛子を炒めるタイミングを変えることで、辛さを調整することができます。辛いのが好きな人は、にんにくを入れるタイミングで入れてください🧑‍🍳

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■メインディッシュはこちら

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