Pear-Glazed Stuffed Lotus Root
A creative vegetable dish where glutinous rice and a medley of beans are stuffed inside tender lotus root sections, then sliced and finished with a sweet pear-honey glaze. The lotus root maintains a pleasant crunch while absorbing all the cozy flavors of the filling.
Story
This dish transforms humble lotus root into something special. The key is letting the grains soak long enough so they cook through properly inside the root. Look for firm, smooth lotus root sections with no soft spots.
Ingredients
large lotus root section (about 6 inches)
1
glutinous rice
3 tablespoons
dried mung beans
2 tablespoons
dried soybeans
2 tablespoons
frozen peas
2 tablespoons
dried goji berries
1 tablespoon
pear juice
1/4 cup
honey
2 tablespoons
toothpicks
for sealing
Instructions
1
Soak the grains
Place the glutinous rice, mung beans, soybeans, and goji berries in a bowl. Cover with plenty of water and let sit for 30 minutes until slightly softened. Drain well before using.
2
Prepare and stuff the lotus root
Cut the lotus root about 3 inches from one end to create a removable lid. Carefully hollow out the center of the main section, leaving the walls intact. Mix the drained grains with the peas, then tightly pack the mixture into the hollowed lotus root. Press the lid on top and secure firmly with toothpicks.
3
Cook until tender
Place the stuffed lotus root in a steamer basket over simmering water. Cover and steam for about 45 to 55 minutes, until the grains inside are fully cooked and the lotus root is tender when pierced with a fork. Remove and let cool completely.
4
Slice and glaze
Once cooled, carefully remove the toothpicks and slice the lotus root into 1/2-inch rounds. Arrange on a serving plate. Whisk the pear juice with honey until smooth, then drizzle generously over the sliced lotus root. Serve at room temperature.
