Descent into auntie-food (like lotus stir-fry)

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.

I swear it tastes good

Lotus Stir-Fry

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

  1. Slice lotus root and leave it in some slightly vinegared water while preparing the other ingredients.
  2. 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.
  3. Add chilli, spring onions, sesame seeds, pepper, soya sauce, sesame oil, brown sugar, and vinegar. Cook until slightly caramelised.
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