Vinegar-Stir-Fried Lotus Root Slices
A delicious, sweet-and-sour Zhejiang dish.
Ingredients
tender lotus root
400 g
soy sauce
1/2 tsp
vinegar
2 tbsp
salt
to taste
MSG
to taste
cornstarch slurry
1 tsp
Sichuan pepper oil
1/2 tsp
minced scallion
to taste
minced ginger
to taste
Instructions
1
Step 1
Trim the ends of the lotus root, peel it, and wash it clean. Slice it in half lengthwise, then cut crosswise into thin slices. Briefly blanch the slices in a pot of boiling water, then remove and drain well; set aside.
2
Step 2
Place a wok over high heat and add 3 tbsp of oil. When the oil is warm, add the minced scallion and ginger, then immediately pour in the vinegar. Add the soy sauce, salt, and 4 tbsp of broth, then add the lotus root slices and stir-fry briefly. Thicken with the cornstarch slurry, drizzle in the Sichuan pepper oil, toss everything together until evenly coated, and serve.
