Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root

• 1/2 bunch Mizuna
• 200 grams Lotus root
• 1 piece Aburaage
• 1 King oyster mushroom
• 2 tsp Canola oil
• 2 tsp Sesame oil
• 1 1/2 tbsp Soy sauce
• 1 1/2 tbsp Mirin
• 1 tbsp Kombu based dashi stock

1. Cut lotus root lengthwise and slice into 3 cm thick.
2. Saute in canola oil.
3. When it's cooked, add finely julienned aburaage and king oyster mushroom cut lengthwise.
4. Pour in the seasonings and cook over medium heat until it has cooked through.
5. Stir in the sesame oil at the end, and turn off the heat.
6. Add the mizuna and lightly toss in the frying pan.

mizuna, lotus root, aburaage, mushroom, canola oil, sesame oil, soy sauce, mirin, stock

Taken from cookpad.com/us/recipes/172246-macrobiotic-kimpira-stir-fry-salad-with-mizuna-and-lotus-root (may not work)