Lotus root as a bit of a bad rep sometimes as being very traditional, and boring, and possibly not-food (I know some people who refuse to eat the lotus in soups as it is considered not-food and therefore not-edible).
Yes, I did get funny looks when I very excitedly found an ugly potato-root-looking thing in the market. Yes, it was an effort to persuade Bigfoot that I did in fact want to buy this rather expensive thing that looked a bit like a petrified hotdog bun. But it was worth it in the end.
I didn’t think it was ugly at all. Or even auntie-ish. In the end, you can’t beat simple, tasty, and most importantly quick food after a long day.
Adapted from Just Bento’s version.
1 lotus root, peeled and sliced
2-3 cm ginger, chopped
3-5 cloves garlic (depending on size), chopped
1 bunch of spring onions, chopped into approx 1cm lengths
chilli flakes or whole red chilli, to taste – I used around 1/2 teasp red chilli flakes
1 teasp brown suger
1 teasp rice / balsamic vinegar
1-2 tablesp sesame seeds
1.5 tablesp soya sauce
2 teasp sesame oil
white pepper to taste
- Slice lotus root and leave it in some slightly vinegared water while preparing the other ingredients.
- Fry ginger and garlic in oil until fragrant, over medium heat. Drain the lotus slices and add to the pain in a single layer, flipping as needed.
- Add chilli, spring onions, sesame seeds, pepper, soya sauce, sesame oil, brown sugar, and vinegar. Cook until slightly caramelised.