Mellow flavour, slightly sweet and a has good textural bite. These lotus roots are gorgeous to look at, they’re so visually beautiful. Big fresh lotus pods are much bigger and very pretty too, but these are the easier to find canned, and are much smaller. Pairs perfectly with any Asian dish, and will look great with any dinner.
Serves 4 as side
Ingredients
Lotus
- 400g can of Lotus root (14 oz)
- 2 tablespoons soy sauce
- 1 tablespoon ginger syrup (substitute with agave syrip and freshly grated ginger)
- 1 tablespoon ume su / umeboshi / Japanese plum vinegar (substitute with rice vinegar or apple cider vinegar)
- 1 tablespoon sunflower or peanut oil
Garnish (optional)
- Freshly sliced red chili
- Freshly sliced spring onions
What you will need
- 1 strainer
- Cutting board and knife
- 1 pan + fitting lid
- Measuring spoons
- 1 spoon to stir
Instructions
- Strain the can of lotus roots and chop them in thin slices.
- Put in a pan along with the soy sauce, ginger syrup, ume su and oil. Turn the heat on high and fry for about 2 minutes. Stir occasionally.
- Turn the heat on lowest and put a lid on the pan. Let cook for about 2-3 minutes. Then take the lid off, stir, put the lid back on and cook for another 2-3 minutes.
- Put in a serving bowl and garnish with fresh chili and spring onions.
Enjoy !
