Szechuan Lotus Root Stir-Fry

Elle Peyarre AuthorI remember when I first had stir-fry lotus root, it looked really alien to me. But as soon as I bit into it and felt the delightful crunch with the intermingling of garlic and ginger, it was the best vegetable eating experience I ever had.

Ingredients: a good size chunky lotus root that you will have to use a carrot peeler on (can find this easily at an Asian market); fresh chopped ginger, green onion, garlic; red pepper flakes; Shaoxing cooking wine; soy sauce; tiny amount of Szechuan peppercorn, Canola oil;  tiny bit of sugar or oyster sauce.

Instructions: After peeling the lotus root, slice it into coins. Heat a wok or pan with canola oil and fry the garlic and ginger to release its scent. Do not burn it. Partly crush a bit of Szechuan pepper to release its tongue-numbing oils and throw it in. Maybe start off with 5 peppercorns. Add just the right amount of  red pepper flakes you think you can stand. Then add the lotus root, a splash of Shaoxing wine, and green onion and stir-fry and then cover until the lotus root slightly softens but retains its crunchiness. It’s up to you if you want to add a bit of sugar or oyster sauce. Serve with steamed white rice.



Categories: Food & Cooking

Tags: , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: