It has been ages since I went down to Chinatown. I was looking for fresh fish paste to make fish balls. Instead of fish paste, my eyes caught the frozen lotus root in a pack of 400 grams.
Remembering one of my classmates used to fry lotus root with mince pork. Instead of making soup with pork spareribs, peanuts and bean curds which my family know that its cook in that way. So, I decided to fry, and I have added vegetables as something of me. It’s also trial and error: scratch job.
Google: “Lotus root is the edible rhizome (the subterranean stem) of the lotus plant, a perennial aquatic plant that grows beautiful pink-hued or white flowers. Native to Asia, Australia, New Guinea and parts of the Middle east, lotus plants grow in the mud of shallow ponds, marshes, lagoons, and flooded fields.”
“Adding Lotus Root to your diet can help in preventing allergies, infections and several fungal infections like ringworm, smallpox and leprosy. What’s more, the leaves of this plant can be used to treat excessive sweating, bleeding disorders, nose bleeding and blood in urine. Who should not eat lotus root? Stay on the safe side and avoid use. Diabetes: Lotus might lower blood sugar levels in some people. Watch for signs of low blood sugar (hypoglycemia) and monitor your blood sugar carefully if you have diabetes and use lotus as a medicine. Surgery: Lotus might lower blood sugar levels.”
“Fresh lotus root has a mild sweetness and a starchy, crunchy texture between jicama and celery, making it a popular addition to stir-fry dishes. The rhizome softens when cooked, though it retains a slight crunch and its signature mild flavour. According to USDA data, Lotus root is naturally cholesterol-free, fat-free, and low in calories. In addition, because of its particular nutrient distribution, lotus root is ideal for weight loss. It also has a high potassium and magnesium content, which helps lower blood pressure.”
I am happy that it turns out well. My family enjoyed it. Here’s something elegant, not too pricey, easy, simple and healthy for the whole family to savour. Happy creative job well done!!!!
2 Tbs olive oil
2 garlic cloves, finely minced
1/2 Tsp ginger, finely chopped
400 g frozen lotus, thawed
1 medium carrot, cut into bite size
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
1 stalk of spring onion, thinly sliced
1/8 cup brown sugar
2 Tbs Shao Xing wine
2 Tbs black matured vinegar
3 Tsp light soy sauce
Sprinkle some shallots
Sprinkle dried fried garlic (Opt)
Heat wok until it is slightly smoking, then add oil. Add garlic and ginger. Stir fry for 1 minute, then add carrot, fry for 2 minutes. Next add lotus root, fry for 3-4 minutes. Now add sugar, continue frying for 2 minutes until it starts becoming sticky.
Then add capsicums and spring onion, fry for 2 minutes; toss to mix in. Next add shao Xing wine and vinegar and cook for 1 minutes. Finally, soy to balance the sweetness. Before serving sprinkle shallots and fried garlic; have it with rice and a meat dish.
Note: You may use peanut oil. You may use fresh lotus root and any vegetables you like. You may use mirin instead of Shoa Xing Chinese cooking wine. You can use normal black vinegar. You can use white sugar. I use brown to make it sticky.
2 thoughts on “Sticky lotus root vegetables”
Reblogged this on helenscchin's Blog.
Comments are closed.