LOTUS ROOT CALORIES RECIPES

Steps:

• Prepare the sauce by combining Soy Sauce (3 tablespoon), Apple Cider Vinegar (2 tablespoon), Dark Soy Sauce (1 teaspoon) and Brown Sugar (2 teaspoon).
• In a separate small bowl, mix the Corn Starch (3/4 teaspoon) with Water (1 1/2 tablespoon). Stir well to remove any clumps.
• Heat Cooking Oil (2 tablespoon) in a wok over medium high heat. Add Lotus Root (2 cup) and stir-fry until slightly brown; about 2 minutes.
• Add Garlic (2 clove) to the wok and stir-fry until aromatic; about 20 seconds.
• Stir in the sauce, toss to coat the lotus root slices.
• Drizzle in the cornstarch mixture. It should thicken immediately. Give it a quick stir, then turn off the heat.
• Transfer the dish to a serving plate, then garnish with Scallion (to taste) and Red Chili Pepper (to taste).

Steps:

• Cut the lotus root into thin slices and then soak in clean water for minutes.
• Bring enough water to boil in a large pot and blanch the lotus root for 1 minute. Transfer out and drain. This will help to reduce the stir-frying time and keep your lotus root a bright white color.
• Heat up cooking oil in wok and fry dried chili pepper and Sichuan pepper until aroma over slow fire. And then add ginger, garlic and green onion whites to fry for another minute.
• Turn up the fire, add soaked lotus roots in; add pinch of salt and light soy sauce. Give a big stir-fry to make sure the slices are well coated with seasonings. And then add vinegar, left green onion and fresh red pepper shreds; fry for another half minute. Serve immediately with steamed rice.