The lotus is a symbol of purity in Buddhist culture as the roots, which grow in mud, are clean and pure despite their muddy origins. Lotus root can be eaten raw or cooked and has a crisp, crunchy texture.
Ingredients: (Serves 4)
- 450 g (1 lb) fresh lotus root or 350 g (12 oz) ready-prepared lotus root
- 1 tablespoon oil
- 1 garlic clove, thinly sliced
- 10 very thin slices ginger
- 2 spring onions (scallions), finely chopped
- 60 g (2 oz) Chinese ham, rind removed, diced
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
Method:
If using fresh lotus root, peel, cut into slices, wash well and drain thoroughly. Ready-prepared lotus root just needs to be washed, sliced and drained thoroughly.
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the garlic and ginger for 30 seconds. Add the spring onion, ham and lotus root and stir-fry for 1 minute, then add the rice wine, soy sauce and sugar and cook for 2-3 minutes, or until the lotus root is tender but still crisp.
Summary
Recipe Name
Stir-Fried Lotus Root Recipe
Published On
Average Rating
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