Stir fry pickled lotus root (vegan, gluten free)

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Stir fry pickled lotus root with a dash of soy and sesame oil

To me, there is something special about lotus root – earthy skin with mud, crispy flesh, artistic structure. Looking at lotus root, I could see a beautiful pond, colorful lotus flowers, surrounded by peaceful willow trees, their green branches gently brushing in the breeze, like a dream.

And my husband described lotus root as potato with holes in them – silly!

A match box I collected in 1980s with lotus flowers in a pond
A match box I collected in 1980s with lotus flowers in a pond

It is difficult to find fresh lotus root in Sydney. This week I managed to buy some from an Asian store, and I made a stir fry dish with it.

I first sliced the lotus root, then blanched the pieces briefly. I lightly pickled the lotus root pieces and left it in fridge to infuse overnight. The next day, I pan fried the lotus root with some capsicum, green shallot, a dash of soy sauce and sesame oil.   Yummy.

Recipe is as follows:

Ingredients

  • A small piece of lotus root, cleaned and sliced to 2-3mm thickness, say 400g.
  • Apple cider vinegar / caster sugar / water mixture, sufficient to cover the lotus root pieces in a container – ratio of  2 – 1 –  6  (I used 1/2 cup of vinegar, 1/4 cup of sugar, and 1.5 cup of water)
  • Some green shallot (scallion), white part only, sliced, say 30g
  • some capsicum, say 1/4 of a red capsicum, cleaned and sliced, say 30g
  • A dash of light soy sauce, say 2 tsp  (use a gluten free soy sauce for a gluten free option)
  • A dash of sesame oil, say 2 tsp
  • A dash of cooking oil, say 1 tsp
  • 1 tsp of sugar

Method

In a saucepan, lightly blanch the lotus root pieces in boiling water, approximately 8-10 minutes depending on the thinness of the pieces; remove the lotus root from the saucepan and run under tap water to cool; the lotus root should be mostly cooked at this stage.

Place lotus root in a container,  top with vinegar-sugar-water mixture sufficient to cover all the lotus root pieces; leave the container in fridge overnight (with a lid on); next day, drain off all the liquid.

Add some oil to a frying pan over high heat, saute green shallot and capsicum briefly; add lotus root pieces, sugar, light soy sauce and sesame oil; stir fry briefly for a few more minutes.

Serve warm or at room temperature.

Stir fry pickled lotus root with a dash of soy and sesame oil
Fresh lotus root

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