What is lotus root, you ask? I have absolutely no idea. Just kidding. I know. Sort of. Well, for starters, it’s a root vegetable, similar in texture to a water chestnut and similar in shape to a squash. However, the inside looks uncannily like a flower, hence the name Lotus Root. I think. Anyways, it’s an awesome vegetable and so easy to make delicious. The clean, fresh texture of the root allows for flavors to be soaked up in its unique petal-y shape. [Side note: notice if you add the suffix -y or -ish to any word, it makes sense. Like sense-ish or sense-y or vegetable-y. IT’S A THING.] Okay, now to mark the culmination of this paragraph and it’s uber short sentences is the recipe!
2 lotus roots, sliced into 1/4 inch slices
5 cloves of garlic
1 tbsp chunk fresh ginger
1 cup green onions
2 tbsp soy sauce
1 tbsp sesame oil
Soak lotus root in water with 1 tsp of vinegar as you start the rest of the prep work
Chop 1 cup of green onions into small rounds
Mince all the garlic and ginger
In a nonstick pan, heat up some regular vegetable oil
When nice and hot, add garlic and ginger, mixing carefully as to not burn them
When golden brown, add the lotus roots. The starch will cause them to caramelize
Cook on both sides for about 2 minutes, lowering the head to medium
As they just start to brown, add the soy sauce and allow to lotus root to caramelize for another minute on each side
Add green onions now as well
Add sesame oil and cook until tender, about 3-4 more minutes on medium low heat
Serve with brown rice or just eat as is
Only condition, you must eat with real chopsticks and not those silly little training chopsticks with plastic cats on the top.
Anyways, enjoy this unique, but delicioso dish!