Although it may seem exotic, lotus root is rather common in Asian markets. Lotus roots are known for their sweet, crunchy texture, not for their flavor. However they look and taste exotic once stir fried with other ingredients.
Under muddy water to support the plant, lotus root is actually the stem of the lotus plant with elegant flowers and big leaves above water. Matured seeds are also edible in soups and desserts.
Lotus roots and seeds are Chinese new year good luck foods. They symbolized good marriage and child bearing. Many Chinese restaurants offer quite a few lotus dishes for wedding parties and everyday meals. Lynard thinks lotus root stir-fry is an unusual, delicious dish. So I decided to share the recipe here.
A whole lotus root usually has 2 to 3 segments that are jointed together. Wash, peel, slice lengthwise for soups or stir-fries. Look for young fresh lotus root that is heavy and firm, with pale brown skin, no dark spots. Good quality lotus roots are hard to find in the stores.
Lotus Root Stir-Fry 蓮藕小炒
Chinese people like to serve lotus root stir-fry on holidays, crunchy and flavorful.
Lotus Root Stir-Fry 蓮藕小炒
1 medium segment of lotus root, peeled, thinly sliced, rinsed and drained
1 green bell pepper, 2 carrots, chopped
1 yellow onion, 3 cloves garlic, chopped
1 chicken breast, 1 thigh, boneless, cut into small pieces
1/4 cup low sodium chicken broth (or water), use as needed
1/2 teaspoon sesame oil, add to dish at the end
Season chicken with a little salt, black pepper, garlic salt, 1/2 teaspoon sherry wine, 1/2 teaspoon cornstarch, mix well. I also like to add 1/2 teaspoon sesame oil at the end, mix well. In a saute pan over medium heat, add oil until hot. Pan fry chicken until golden brown on both sides, add 1 tablespoon chopped onion, stir, stir. Dish up.
Heat up a frying pan, add oil until hot. Add lotus root, stir fry until translucent, add 1/4 cup chicken broth to the pan, cover and cook 3 minutes until soften a little bit before adding other ingredients.
Add onion, garlic and bell pepper to the pan, stir fry with lotus root until fragrant. Season with salt, black pepper, oyster sauce sauce and 1 teaspoon sherry wine, mix well. Add chicken, continue to stir fry. Add a little more chicken broth if necessary. Taste it first, add more salt if needed. Add 1/2 to 1 teaspoon sesame oil at the end, stir, stir. Dish up and serve, delicious.
Tips: You can use other vegetables, meat or seafood to stir fry with lotus root. Wood ear mushroom, snow pea pods, roast pork, shrimp and squid are popular choices.
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