Have you ever tried lotus root? No? Well, let me tell you, you're missing out! A friend of mine, totally obsessed with trying new cuisines, introduced me to this delightful vegetable. Initially, I was skeptical. I mean, it looks like something out of a sci-fi movie with those little holes. But, trust me, the taste is out of this world. It has a slightly sweet and nutty flavor, and when cooked right, it has this amazing crunchy texture that's just addictive. The first time I tried it, I thought about my grandpa. He always encouraged me to try things even when I was skeptical. It reminded me how important it is to stay open. Anyway...
This Sautéed Lotus Root with Sweet and Sour Sauce is one of my favorite ways to enjoy it. The sauce is the perfect balance of sweet, tangy, and savory, and it coats the lotus root beautifully. It’s not too difficult to make, and it’s always a hit whenever I serve it. Plus, it’s a fantastic way to add some excitement to your dinner table! I remeber the day when I made this for the first time. I wasn't sure it would turn out well but I was so wrong!
Required Equipments
- Wok or large skillet
- Cutting board
- Knife
- Mixing bowls
- Measuring spoons and cups
Sauteed Lotus Root with Sweet and Sour Sauce: Frequently Asked Questions
Sauteed Lotus Root with Sweet and Sour Sauce
Sautéed Lotus Root with Sweet and Sour Sauce delivers a delightful crunch and a harmonious blend of sweet, tangy, and savory flavors, creating an Asian-inspired culinary delight that's both easy to make and impressive to serve.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 7 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Lotus Root: Wash the lotus root thoroughly. Using a sharp knife, peel off the outer skin. Slice the lotus root into thin, even rounds, about 1/4 inch thick. This ensures they cook evenly. Don't worry too much if some slices aren't perfect; it adds character!
- Blanch the Lotus Root (Optional but Recommended): Bring a pot of water to a boil. Add the lotus root slices and blanch for about 2-3 minutes. This helps to remove any excess starch and gives them a slightly crisper texture. Drain well and set aside. I usually skip this if I am running short on time. But it does improve texture
- Prepare the Sauce: In a small mixing bowl, whisk together soy sauce, rice vinegar, sugar, ketchup, sesame oil, and cornstarch. Make sure there are no lumps. Add the chili flakes if you like a little heat. Set the sauce aside; it's about to get magical!
- Sauté Aromatics: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic; burnt garlic is nobody's friend!
- Add Lotus Root: Add the blanched (or unblanched) lotus root slices to the wok. Sauté for about 5-7 minutes, stirring occasionally, until they start to turn golden brown and are slightly tender-crisp. You want them to have a nice bite, not be mushy. I like it when they get slightly caramelized.
- Pour in the Sauce: Give the sauce a quick stir (the cornstarch tends to settle) and pour it over the lotus root. Stir constantly to coat the lotus root evenly with the sauce. It will thicken quickly. Cook for another 2-3 minutes, or until the sauce is glossy and coats the lotus root beautifully. The sauce should cling to the lotus root and not be watery. It took me a while to get it right!
- Garnish and Serve: Remove from heat. Garnish with sesame seeds and chopped green onions. Serve immediately. This dish is fantastic on its own, over rice, or as a side dish. I like to serve it with a bowl of steamed rice to soak up all that delicious sauce. Yum!
📝 Notes
- For a richer flavor, use dark soy sauce.
- Add a splash of Shaoxing wine for extra depth.
- Adjust the amount of sugar and vinegar to your liking.
🍎 Nutrition
Calories: 180 kcal
Protein: 2g
Fat: 8g
Carbohydrates: 25g
Fiber: 3g
Calcium: 40mg
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