Sweet and Sour Crispy Lotus Root Recipe

This lotus root recipe is an easy, but deliciously different dish. And here, red hot pepper and rice vinegar really add a subtle flavor to this lotus recipe.

Wok, colander, serving plate.

1 lotus root, about 9oz.

3 slices ginger, minced fine

2 cloves garlic, sliced

5 red hot peppers, chopped fine

2 tbsps.vegetable oil

1 tbsp.soy sauce, low-sodium

2 tbsps.rice vinegar

Salt to taste

1. Peel and dice lotus root into cubes, soak in water for 20 minutes before cooking.

2. Preheat a wok over medium-high flame, add 2 tbsps.vegetable oil, when hot, saute ginger, garlic and red hot peppers briefly over medium heat, about 30 seconds, then add 1 tbsp.soy sauce before they starts to brown (P1).

P1

3. Drain lotus root cubes well and add into the wok in which it was cooked, sprinkle 2 tbsps.rice vinegar over them, then cook over medium heat for 2 minutes, or until desired doneness is reached (P2).

P2

4. Serve on a plate (P3).

P3

1. At step 3, rice vinegar works to keep the crispy of lotus root, but you are supposed to add rice vinegar at the same time you add lotus root cubes.