Stir fry pickled lotus root with capsicum and green shallot

Stir-fred sweet and sour lotus root with capsicum and green shallot 炒酸甜莲藕

To me, there is something special about lotus root with the earthy skin and crispy flesh. I dream of a peaceful pond, bright lotus flowers, and willow trees with their green branches gently brushing in the breeze.

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

Ingredients

  • A small piece of lotus root, say 400g, skin peeled, sliced to 2-3mm thickness
  • 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 soy sauce, approx. 2 tsp 
  • A dash of sesame oil, approx. 2 tsp
  • 1 tsp of sugar
  • A dash of cooking oil, approx. 2 tsp

Pickling marinate

  • 1/2 cup of apple cider vinegar
  • 1/4 cup of caster sugar
  • 1.5 cup of water

Method

  • Place lotus root in a container,  top with pickling marinate to cover all the lotus root pieces; leave the container in fridge overnight; next day, drain and discard the marinate
  • Add some oil to a frying pan over high heat, sauté lotus root pieces with sugar briefly until aromatic; add soy sauce and sesame oil, toss; add green shallot and capsicum, toss until the lotus root is fully cooked, a few minutes.

Save

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

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