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