Spicy Lotus Root 香辣炒蓮藕

Lotus root is one of those ingredients that's widely used across Asia, but may be a bit foreign to the rest of the world. As the name suggests, it is a root, specifically to the lotus plant. The lotus plant is absolutely beautiful when in full bloom, but terrifying looking when it's budding (seriously, look it up).

Lotus root doesn't have too much flavor; it's a bit earthy, a bit starchy, but packs a ton of vitamins. It can be served raw, pickled, boiled, stir-fried, deep fried, and stewed. The taste and texture will depend on how you prepare it. Personally, I like when lotus root still has that snap when you bite into it. I've had it in soup and it's just mushy.

If you are at an asian supermarket and see lotus root, I hope you give this recipe a try. Kthxbai!


Ingredients:

¼ lb of thinly sliced pork
Salt & pepper
1 tsp of soy sauce
1 tsp of corn starch
1 tbsp of minced garlic
5 dried red chilies
2 tbsp of soy sauce
2 tsp of black vinegar
1 tbsp of sesame oil
2 tbsp of chili oil
1 lb of peeled and sliced lotus root


Directions:

1. In a small bowl, combine the thinly sliced pork with salt, pepper, 1 tsp of soy sauce and 1 tsp of corn starch. Set aside.

2. Heat up your wok/sauté pan with a little bit of oil. Add the garlic and dried red chilies. Cook until fragrant.

3. Add the pork slices, cook until 80% done.

4. Add the drained lotus root, give it a few stirs.

5. Pour over the soy sauce and black vinegar. Make sure all of the lotus root slices are coated in the sauce.

6. Turn off the heat and add the sesame oil and chili oil. Give it a few stirs. Serve with chopped scallions. Enjoy!


Notes:

I recommend soaking the sliced lotus root to get rid of any "earthy" flavor and excess starch.

If you would like more kick, add 1 to 2 tsp of crushed Szechuan peppercorns.

If the wok or sauté pan is too dry, add ½ cup of water to finish cooking.


Background Music:

"Incessantly Loud" by Hellamaker

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