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Caramelised Lotus Root

May 9, 2010

Eating stir fried lotus root is somewhere between biting into an apple and a half cooked potato chip, only with a delicious taste. You can find them frozen in most good asian stores, a handy addition for the freezer. This is a really easy and delicious dish from Kylie Kwong, perfect for a quick Sunday meal or alongside other stir fry dishes.

You’ll need

  • 2 tablespoons peanut oil
  • 1 bulb garlic unpeeled and cut in half crossways
  • 2 garlic cloves finely sliced
  • 5 cm piece of ginger finely sliced
  • 550 g fresh lotus root peeled and cut into 5mm slices (or one pack of frozen)
  • ¼ cup brown sugar
  • 2 tablespoons shao hsing wine*
  • 1 tablespoon brown rice vinegar*
  • 2 teaspoons light soy sauce
  • 1 large Red chilli finely sliced – to serve

* I replaced these with Mirin because it’s all I had in the cupboard, worked very well.

To cook

Heat the wok until it smoking slightly, then add oil. Add the garlic bulb, followed by the sliced garlic and ginger. Stir fry for a minute then add the lotus root (defrosted!). Fry this for around 3-4 minutes and then add the sugar, continue frying until it starts to caramelise. To finish, add the shao hsing wine and vinegar (or mirin) and cook foor another minute. Add the soy and serve with chilli.

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2 Comments leave one →
  1. May 9, 2010 9:07 pm

    Yum! After eating so many terrific lotus root snacks and sides in Japan, I’m keen to track it down and try cooking it at home. Did you use frozen or fresh?

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