Sweet and Sour Lotus Root
A classic Zhejiang dish featuring a balanced sweet-and-sour flavor profile.
Ingredients
tender lotus root
500 g
soy sauce
1 tbsp
vinegar
3 tbsp
sugar
3 tbsp
salt
to taste
MSG
to taste
cornstarch slurry
1 tsp
dry cornstarch
2 tsp
all-purpose flour
50 g
minced scallion
to taste
minced ginger
to taste
Instructions
1
Step 1
Trim the ends of the lotus root, peel and wash it, then cut into diamond-shaped strips. Lightly salt them and let sit briefly, then drain off any liquid. In a separate bowl, whisk together the dry cornstarch, flour, a little salt, and water to form a batter; set aside.
2
Step 2
Set a wok over high heat and add enough oil to deep-fry. Dip the lotus root strips in the batter to coat them evenly, and carefully lower them into the hot oil one by one. Keep turning the pieces so they fry to an even pale brown, then remove and set aside to drain.
3
Step 3
Pour off all but a thin layer of oil from the wok and warm it. Stir in the minced scallion and ginger, then immediately splash in the vinegar. Add the soy sauce, sugar, MSG, and 4 tbsp of clear broth; once the mixture comes to a boil, skim off any foam. Thicken with the cornstarch slurry, then add the fried lotus root strips back into the wok. Toss quickly to coat evenly and serve immediately.
