Lotus root might be an exotic ingredient for most American people. Trust me, it taste very good. Fresh lotus root is very crunchy, a bit starchy and sweet. It has a mild nutty earthy and fruity taste. It is can eaten raw or cooked in soup, stir-fry, and even desserts.
There are two kinds of lotus roots. One is crunchier, nuttier, and more refreshing. We usually use it in stir-fry. The other kind is more on the starchy side, which taste better in soups. Most lotus roots available in Asian grocery are first kind, the crunchy type. We buy them a lot, not just because it taste good on itself, but also because its mild flavor goes with almost everything in the kitchen.
One of my favorite ways is stir-fry lotus root with minced pork. The pork fat add deep rich flavor to crunchy lotus root.
1 medium size lotus root
200 to 300g minced pork
1teapsoon Sichuan peppercorns
2 cloves of garlic, peeled and chopped
1 small trunk of ginger root, chopped
1 tablespoon rice cooking wine
1 to 2 teaspoons oyster sauce
1 to 2 tablespoons soy sauce
1/4 teaspoon sugar
1/4 to 1/2 teaspoon dark soy sauce
1 handful dried chili peppers, chopped
freshly ground black pepper
2 to 3 tablespoon vegetable oil for stir-fry
salt to taste
Peel and dice the lotus root.
Part of the seasonings needed in this recipe
Heat a cast iron wok over high heat. Add oil and then pork along with ginger and garlic. Sautee until the pork turns a little bit golden brown.
Add chili peppers. Sautee for one minute
Add oyster sauce, rice cooking wine and black pepper. Sautee for one minute
Add diced lotus root, and then soy sauce and dark soy sauce. Sautee for another couple minutes.
Serve hot immediately
The dish is savory, crunchy, a little bit spicy, a little bit sweet, and loaded with umami O(∩_∩)O~