WHOLE FOODS LOTUS ROOT RECIPES

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STIR-FRIED LOTUS ROOT WITH SESAME AND GREEN ONIONS RECIPE ...



Stir-Fried Lotus Root With Sesame and Green Onions Recipe ... image

Make and share this Stir-Fried Lotus Root With Sesame and Green Onions recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 11

1/2 , a whole lotus root sliced very thinly
1 piece fresh ginger, peeled and chopped (about 1 inch long)
2 garlic, cloved peeled and chopped
1 1/2 cups of roughly chopped green onions
2 tablespoons hot red chili peppers, finely chopped
oil
vinegar for the lotus root water
1 tablespoon sesame seeds
pepper
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil

Steps:

  • Put the sliced lotus root into vinegar water as you slice it, as described above. Drain well just before cooking.
  • Heat up a large frying pan with the oil. Add ginger and garlic, and stir fry until the oil is very fragrant.
  • Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color - they turn a bit translucent looking. Turn over and cook a couple more minutes.
  • Add the chili pepper and green onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil.
  • The lotus roots should get a bit caramelized from the soy sauce. Serve hot or cold. This is very nice for bento.

Nutrition Facts : Calories 170.9, FatContent 5, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 777.6, CarbohydrateContent 28, FiberContent 4, SugarContent 3.1, ProteinContent 7.6

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

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

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