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Lotus Root Stir Fry
Scott Hagnas | May 2 2012

Lotus Root Stir Fry - Entrees -  - paleo diet, paleo, recipe, nutrition, robb wolf, scott hagnas, weight lifting, strength, conditioning, fitness, greg everett - Catalyst Athletics Recipes
This month, our feature food is the lotus root. Lotus root is common in Asian cuisine. Look for it in Asian or Indian markets.

Time: 40 minutes

• 2-3 lotus root
• 3 Tbsp coconut oil
• 3 large green onions
• 1 Tbsp diced ginger
• garlic powder to taste
• 2 Tbsp tamari sauce

Peel and slice the lotus root into 1/4-inch thick disks. Meanwhile, heat 1 Tbsp of coconut oil in a large skillet over medium heat. Lay a single layer of the lotus root in the skillet and fry on each side for around 2 minutes, and then remove to a plate. Repeat until you have cooked all of your lotus root.

Add more coconut oil to the skillet, then stir fry the green onion and ginger until softened. Return all of the lotus root along with the garlic and tamari sauce. Reduce the heat and cover. Cook for around 10 minutes, tossing occasionally.

Nutritional info: 4 servings at 10g carb, 10g fat.
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