Lotus root has a crisp fibrous texture with a mild distinctive flavor similar to an artichoke. Remember to peel the skin before consuming.
Stir fried, in soups, or cooked like a potato. These are very starchy.
When selecting, look for unblemished roots that are firm and smooth.
Great in tempura!
½ lotus root
1 tablespoon vinegar
1 piece of fresh ginger (about 1 inch long), peeled and chopped
2 garlic cloves, peeled and chopped
1 ½ cups of roughly chopped green onions
2 tablespoon hot red chili pepper, finely chopped
1 tablespoon sesame seeds
Pepper to taste
1 to 1 ½ tablespoon soy sauce
1 teaspoon sesame oil
Oil (for cooking)
Peel the lotus root and rinse under cold water. Fill a medium bowl with water and add a splash of vinegar, about 1 tablespoon. Slice the lotus root thinly, then submerge in vinegar water.
Heat a large frying pan with oil. Add ginger and garlic, and stir fry until the oil is very fragrant. Drain lotus root, then add slices to pan in a single layer. Cook until the lotus root slices start to change color. Turn over and cook for a few more minutes.
Add the chili pepper and green onions, and stir fry. Add the sesame seeds, pepper, soy sauce and sesame oil. Cook until the soy sauce has slightly caramelized the lotus root.
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