Stir Fried Lotus Root With Sesame And Green Onions Recipes

STIR-FRIED LOTUS ROOT WITH SESAME AND GREEN ONIONS

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.

STIR FRIED LOTUS ROOT

Steps:

• Slice the lotus root into 1/4" pieces. Keep lotus root slices in a bowl of cool water until time to cook them.
• In a small bowl mix the rice wine vinegar, vegetable stock, soy sauce, and sesame oil. Set aside.
• In a wok place 2 tablespoons of peanut or vegetable oil and heat to medium high. Add peanuts, tossing and turning them in the wok until they are golden brown. Remove and set aside.
• Drain the lotus root. In the wok add the liquid mixture and heat over medium. Place the lotus root into the wok with the ginger and garlic; fry until just starting to brown on the edges. Be sure to constantly stir. Add in as many red chili flakes as desired. Once browned, add the roasted peanuts and stir for thirty seconds.
• Remove from heat and serve over a bed of rice. Garnish with the finely chopped green onions.

STIR FRIED FRESH LOTUS ROOT

Steps:

• In 2 separate bowls cover dried black mushrooms and tree ears with water until soft and pliable (about 30 minutes).
• Rinse and squeeze out excess water from both mushrooms. Remove and discard stems from black mushrooms; cut caps in half and set aside.
• Pinch off and discard hard center from tree ears; tear large pieces in half and set aside. Rinse lotus root with cold water.
• Trim and discard both ends of the bulb. With a vegetable peeler peel the skin.
• Cut bulbs in half length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices; set aside.
• Plunge slices into acidulated water. Drain.
• Over medium-high heat preheat wok until hot. Add oil and tilt wok to coat sides. Add salt ginger and garlic; stir-fry until fragrant.
• Add onions; stir-fry for 15 seconds or until they begin to wilt.
• Add black mushrooms lotus root tree ears water chestnuts and snow peas; stir-fry for about 2 minutes or until snow peas turn bright green.
• Sprinkle in the sugar white pepper and soy sauce; toss a few seconds.
• Splash the chicken stock against sides of hot wok and use to deglaze sides.
• Cover reduce to medium heat; cook for 30 seconds. Remove cover dribble in the sesame oil Serve hot.