Ketchup-scented Lotus Root Stir-fry Recipe

Wok, bowl, plate.

Serves 2
Ingredients:

500g / 17.5 oz. lotus root
1 tbsp.chopped scallion
1 tbsp.minced ginger root
2 tbsps.vegetable oil

Seasonings:

1 tbsp.cornstarch, mixed with 4 tbsps.water
5 tbsps.ketchup
1 tsp.salt, or to taste
1 tsp.white sugar
1 tbsp.sesame oil

Directions:

1. Rinse the lotus root thoroughly under cold running water to remove any dirt or sand, then peel the skin, and slice well, place into a big bowl of water before using (P1).

P1

2. Preheat a wok over medium high heat for about 30 seconds before you add 2 tbsps.vegetable oil, when the oil is hot, saute scallion and minced ginger root until aromatic, about 30 seconds.

3. Drain the lotus root well from the water, and add into the wok, stir fry for about 1-2 minutes over medium high heat (P2).

P2

4. Pour into 1/2 cup water into the wok in which it was cooked, bring them to aboil (P3).

P3

5. Add 5 tbsps.ketchup, 1 tsp.salt, 1 tsp.white sugar, and 1 tbsp.sesame oil into it, swirl into the cornstarch and water mixture, sprinkle with chopped scallion, stir fry briefly to mix everything together (P4).

P4

6. Remove from the heat to a plate, serve hot (P5).

P5