Two methods in this recipe is going to elevate this side dish: A traditional tea brew and braising.

There’s a huge difference in brewing a western style tea and a gong fu style tea. Gong fu is a traditional Chinese brewing method, using a gaiwan or tiny teapot, the right temperature water and a lot loose unscented tea. You steep it for shorter time and can continue to steep the leaves 7-15 times depending on the tea. Every infusion tastes different, and 2nd or 3rd infusion is usually considered the best. A western style brew will do just fine, just keep in mind not to use too hot water for green tea, to avoid the bitter flavors.

When you braise you fry something to give it texture, then let it soak and simmer in liquid with a lid on. In this case you fry the lotus in shallots, garlic, jasmine flowers and chili bean paste. Then braising with green tea to soften it – while still leaving some bite to it – and the bitter taste of the pod is taken away. Even when simmered in liquid the lotus still has texture from the frying before, and this is why braising is such a good technique for this unique flower pod.

In a Chinese or Asian supermarket you will find just about every ingredient in this recipe.

Serves 4 as side

Ingredients

Lotus Pods

• 3 fresh lotus pods
• 1.2 dl green tea (½ cup)
• 2 shallots
• 5 garlic cloves
• 3 tablespoons chili bean paste / Toban Djan / Doubanjiang
• 2 tablespoons peanut oil
• 1 tablespoon soy sauce
• 1 tablespoon dried jasmine flowers

Garnish

• Fresh cilantro
• Sesame seeds

What you will need

• Cutting board and knife
• Vegetable peeler
• 1 wok + fitting lid
• 1 spoon top stir
• Measuring spoons

Instructions

1. Separate the lotus pods. Chop off the ends, peel them, rinse over cold water and shake dry. Chop in about 1 cm / 0.4 inch slices. Add to a wok.

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2. Peel and finely slice the shallots and garlic, add to the wok with the dried jasmine flowers, chili bean paste, oil and soy sauce. Turn heat on high and cook for about 5 minutes flipping them occasionally.

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3. Prepare ½ cup green tea, only use 80c (175 F) hot water to brew, this will prevent the green tea to release its bitter components and it will taste less astringent. Preferably use a gong fu style brew, but a western style brew will do fine. Transfer the tea to the wok, cover and let simmer on medium low for about 10 minutes, flip them once or twice during this time and put the lid back on.

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4. When finished braising all the tea should have been soaked into the lotus pods, and they’re ready to serve. Garnish with fresh cilantro and sesame seeds.

Enjoy !