Kung Pao Lotus Root: A Spicy Vegan Delight
20 minutes
983 reads
About Kung Pao Lotus Root: A Spicy Vegan Delight
Tired of the same old lotus root recipes? This Kung Pao Lotus Root offers a vibrant, unexpected twist on a classic. Inspired by a Chinese dish, I adapted it with readily available ingredients, creating a flavour explosion that's both unique and surprisingly easy to make.This vegan appetizer boasts a delightful harmony of sweet, sour, spicy, and savory notes. The crunchy lotus root perfectly complements the rich Kung Pao sauce and roasted peanuts, making it an ideal dish to wow family and friends. Get ready for a culinary adventure!Prepare to be amazed by this simple yet elegant recipe that's perfect for a weeknight meal or a special occasion. The combination of textures and flavors is truly unforgettable!
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
For the Lotus Root
- 100 gm Lotus Root use a firm, unblemished lotus root.
For the Kung Pao Sauce
- 1 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 1 tbsp Corn Flour
- 1/2 tsp Salt adjust to taste
For Stir-frying
- 3 tbsp Scallions greens only, finely chopped
- 1 tbsp Garlic minced
- 1 tbsp Ginger minced
- 3 Chilies adjust to your preferred spice level. consider using a combination of dried chilies and a pinch of chili flakes for varied heat., dried, red
- 2 tbsp Peanuts roasted
- 1/2 tsp Peppercorns black
- 3 tbsp Canola Oil
- 2 tbsp Water for sauce consistency
Instructions
Prepare the Lotus Root
- Peel and thinly slice the lotus root. Soak in cold water for at least 15 minutes to prevent browning.
Make the Kung Pao Sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, salt, and 2 tbsp of water until smooth.
Shallow Fry the Lotus Root
- Pat the lotus root slices dry with paper towels. Heat 2 tbsp of canola oil in a wok or large skillet over medium heat. Fry the lotus root in batches until golden brown and slightly crispy. Remove and set aside on a paper towel-lined plate.
Stir-fry the Aromatics
- Add the remaining 1 tbsp of oil to the wok. Add the dried red chilies and black peppercorns; stir-fry for about 30 seconds until fragrant. Add the garlic and ginger; stir-fry for another minute until fragrant.
Combine and Finish
- Add the fried lotus root and the prepared Kung Pao sauce to the wok. Stir-fry for 2-3 minutes until the sauce thickens and coats the lotus root evenly.
Serve
- Stir in the roasted peanuts and scallions. Remove from heat and serve immediately.
Recipe Notes
Expert Tips for Kung Pao Lotus Root
- For extra crispy lotus root, consider double-frying: shallow fry once, then fry again at a higher temperature for a minute or two.
- Adjust the amount of dried red chilies to control the spice level. You can also add a pinch of chili flakes for a different level of heat.
- To enhance the flavor, consider adding a teaspoon of sesame oil at the end for aroma and nutty notes.
- Serve this delicious dish as an appetizer, side dish, or a light main course. It pairs well with steamed rice or noodles.
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Recipe Nutrition
Calories: 130kcalCarbohydrates: 4gProtein: 1gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 114mgFiber: 1gSugar: 2g
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6 Comments
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This is awesome! Can’t wait to cook it.
This is exactly what I was looking for!
Looks so delectable! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.
Interesting recipe!
What a delightful recipe! Thanks for sharing.