LOTUS DISH RECIPES

Name: Kung Pao Lotus Root
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Sichuan
Ingredients: 400 g Lotus root ( , peeled and cut into 1 cm thick pieces); 2 garlic cloves ( , sliced); 1 small thumb ginger ( , sliced); 1/2 cup of toasted or fried skinless peanuts; 4 scallions ( , white part and green part separated); 6-10 dried chili peppers ( , change the amount according how hot you wish it to be); 2 tbsp. cooking oil; 15-20 whole Sichuan peppercorns; 1/2 tbsp. dark soy sauce; 1 tbsp. light soy sauce; 1 tsp. salt; 1 tbsp. vinegar; 1/2 tsp. sugar; 1 tsp. sesame oil; 1 tbsp. cornstarch; 2 tbsp. water

KUNG PAO LOTUS ROOT | CHINA SICHUAN FOOD

Kung Pao Lotus Root | China Sichuan Food image

Well balanced Kung pao lotus root using famous Kung Pao sauce

Provided by Elaine

Categories Main Course

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 16

Ingredients

400 g Lotus root ( , peeled and cut into 1 cm thick pieces)
2 garlic cloves ( , sliced)
1 small thumb ginger ( , sliced)
1/2 cup of toasted or fried skinless peanuts
4 scallions ( , white part and green part separated)
6-10 dried chili peppers ( , change the amount according how hot you wish it to be)
2 tbsp. cooking oil
15-20 whole Sichuan peppercorns
1/2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. salt
1 tbsp. vinegar
1/2 tsp. sugar
1 tsp. sesame oil
1 tbsp. cornstarch
2 tbsp. water

Steps:

Peel the skins and then cut lotus root into 1cm thick pieces.
Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.
Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
Place cooked lotus root pieces in and stir in stir-fry sauce.
Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.
Add toasted peanuts and give a big stir-fry to mix everything well.
Garnish chopped scallion white and serve with steamed rice.

Nutrition Facts : Calories 608 kcal, CarbohydrateContent 61 g, ProteinContent 18 g, FatContent 36 g, SaturatedFatContent 4 g, SodiumContent 1678 mg, FiberContent 17 g, SugarContent 6 g, ServingSize 1 serving

KUNG PAO LOTUS ROOT | CHINA SICHUAN FOOD

Kung Pao Lotus Root | China Sichuan Food image

Well balanced Kung pao lotus root using famous Kung Pao sauce

Provided by Elaine

Categories Main Course

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 16

Ingredients

400 g Lotus root ( , peeled and cut into 1 cm thick pieces)
2 garlic cloves ( , sliced)
1 small thumb ginger ( , sliced)
1/2 cup of toasted or fried skinless peanuts
4 scallions ( , white part and green part separated)
6-10 dried chili peppers ( , change the amount according how hot you wish it to be)
2 tbsp. cooking oil
15-20 whole Sichuan peppercorns
1/2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. salt
1 tbsp. vinegar
1/2 tsp. sugar
1 tsp. sesame oil
1 tbsp. cornstarch
2 tbsp. water

Steps:

Peel the skins and then cut lotus root into 1cm thick pieces.
Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.
Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
Place cooked lotus root pieces in and stir in stir-fry sauce.
Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.
Add toasted peanuts and give a big stir-fry to mix everything well.
Garnish chopped scallion white and serve with steamed rice.

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