Kung Pao Lotus Root

Kung Pao Lotus Root - Plattershare - Recipes, food stories and food lovers
Most of us are used to cooking Lotus root in the traditional Indian Style. But once I stumbled upon this Chinese recipe of Kung Pao Lotus Root while surfing online, I just could not resist trying it out. Since i was not having all the ingredients, I improvised on the recipe. Kung Pao Lotus Root is hot, sweet, sour and spicy. This recipe is a great option when you are in the mood to serve some vegan starters/appetizers to your family .
5 from 1 vote
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Served As: Brunch, Dinner, Lunch
Recipe Cuisine Type: Chinese
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 100 gm Gm Lotus Root use one that is unblemished and thick lotus root
  • 3 tbsp Spring Onions greens only chopped
  • 1 tsp Garlic thin slices chopped
  • 1 tsp Ginger thin slices chopped
  • 3 Red Chillies medium heat ones, or peppers dry peppers
  • 2 tbsp Roasted Peanuts
  • 1/3 tsp Peppercorns
  • 3 tbsp Canola Oil
  • Sauce for the
  • 1 tsp Soy Sauce thin
  • 2 tsp Vinegar
  • 1 tsp Sugar
  • 1 tsp Corn Flour
  • 1/5 tsp Salt or to taste, or as per taste
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Instructions
 

  • Peel and slice the lotus root. Soak in water till you use them.
  • Take the soy sauce, vinegar, sugar, salt and cornflour in a cup . Add 2-3 tbsp water to the cup and mix into a thin paste
  • Heat the canola oil in a wok.
  • Remove the lotus root from water and dry them on paper towels. Shallow fry in small batches on medium flame till they turn brown on the edges. Remove from wok and drain on paper towels.
  • Drain most of the oil from the wok leaving just about 1 tsp oil. Add the broken red peppers and peppercorns. Once they release their fragrance , add the spring onions, garlic and ginger. Fry for 2 mins without browning them.
  • Add the fried lotus root along with the sauce. Stir fry till the sauce thickens in consistency.
  • Finally add the peanuts, give it a toss and switch off the flame. Serve hot.

Recipe Notes

Be careful while frying the lotus stem. Too much heat will burn them and change the taste.
Fry in small batches else they end up absorbing more oil.

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5 from 1 vote
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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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5 from 1 vote

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