Recipes - Chinese

Kung Pao Lotus Root
Kung Pao Lotus Roots


Crisp yet tender, the lotus root is very versatile and it mostly maintains its texture no matter how its cooked. A common ingredient used in Chinese cuisine, you’ll find it in soups, stir-fries, and even salads. This dish is the vegans’ take on the famous dish - Kung Pao Chicken.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

400 lotus root (peeled and sliced to 1 cm thick)
2 garlic cloves (sliced)
1 small thumb ginger (sliced)
½ cup peanuts (skinless)
4 spring onions (chopped)
4-6 dried chillies (according to taste)
2 tbsp cooking oil
10-15 whole Sichuan peppercorns

Sauce

½ tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp salt
1 tbsp vinegar
1 tsp sesame oil
½ tsp sugar

Slurry

1 tbsp cornstarch
2 tbsp water




Steps:
  1. In a wok (or pan), heat oil and fry peanuts till browned and crunchy. Strain and set aside.
  2. With the remaining oil in the wok, add lotus roots and stir-fry for 2-3 mins until soft, or slightly browned on the edges. Then, transfer the lotus root out and set aside.
  3. Heat the remaining oil in the wok, and add garlic, ginger, dried chillies, Sichuan peppercorn and two chopped spring onions, and stir-fry until aromatic.
  4. Add in the fried lotus root slices and all the ingredients for sauce. Mix well.
  5. Allow to simmer for 1-2 mins, add slurry, and continue to cook until the sauce is thickened.
  6. Add toasted peanuts and stir-fry to mix well.
  7. Top with the remaining chopped spring onions and enjoy with steamed rice.

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Kung Pao Lotus Root

Kung Pao Lotus Root

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Crisp yet tender, the lotus root is very versatile and it mostly maintains its texture no matter how its cooked. A common ingredient used in Chinese cuisine, you’ll find it in soups, stir-fries, and even salads. This dish is the vegans’ take on the famous dish - Kung Pao Chicken.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

400 lotus root (peeled and sliced to 1 cm thick)
2 garlic cloves (sliced)
1 small thumb ginger (sliced)
½ cup peanuts (skinless)
4 spring onions (chopped)
4-6 dried chillies (according to taste)
2 tbsp cooking oil
10-15 whole Sichuan peppercorns

Sauce

½ tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp salt
1 tbsp vinegar
1 tsp sesame oil
½ tsp sugar

Slurry

1 tbsp cornstarch
2 tbsp water

Instructions
  1. In a wok (or pan), heat oil and fry peanuts till browned and crunchy. Strain and set aside.
  2. With the remaining oil in the wok, add lotus roots and stir-fry for 2-3 mins until soft, or slightly browned on the edges. Then, transfer the lotus root out and set aside.
  3. Heat the remaining oil in the wok, and add garlic, ginger, dried chillies, Sichuan peppercorn and two chopped spring onions, and stir-fry until aromatic.
  4. Add in the fried lotus root slices and all the ingredients for sauce. Mix well.
  5. Allow to simmer for 1-2 mins, add slurry, and continue to cook until the sauce is thickened.
  6. Add toasted peanuts and stir-fry to mix well.
  7. Top with the remaining chopped spring onions and enjoy with steamed rice.

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