Chinese

Sweet vinegared lotus root

Name: Sweet vinegared lotus root
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: /chinese
Ingredients: 600g lotus root (order from good grocers and Asian food shops), peeled, cut into 3mm-thick slices; 1/3 cup (80ml) sunflower oil; 1 tsp sesame oil; 2 garlic cloves, finely chopped; 5cm piece (25g) ginger, peeled, finely chopped; 5 long dried chillies, torn; 1 tbs caster sugar; 1/3 cup (80ml) rice wine vinegar; 3 spring onions, trimmed, thinly sliced

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by Leanne Kitchen

Cookbook author, food and travel writer

Feb 21, 2018

“In the Cantonese dialect, the word for lotus rhymes with that for ‘always sufficient’, thus lotus root is a favourite on the southern Chinese table at this time of year. Aside from anything else, it’s delicious – especially if you get your hands on fresh roots” - Leanne Kitchen.

600g lotus root (order from good grocers and Asian food shops), peeled, cut into 3mm-thick slices
1/3 cup (80ml) sunflower oil
1 tsp sesame oil
2 garlic cloves, finely chopped
5cm piece (25g) ginger, peeled, finely chopped
5 long dried chillies, torn
1 tbs caster sugar
1/3 cup (80ml) rice wine vinegar
3 spring onions, trimmed, thinly sliced

Method

1.

Bring a large saucepan of salted water to the boil. Add lotus root and return to the boil, then reduce to a simmer and cook for 8 minutes or until lotus is tender but still has some bite. Drain, spread over a tray and pat dry with paper towel.
2.

Heat 2 tbs sunflower oil in a large frypan over medium-high heat. Add half the lotus root and cook for 1-2 minutes each side or until golden. Transfer to a bowl and repeat with remaining lotus.
3.

Meanwhile, heat sesame oil and remaining 2 tbs sunflower oil in a saucepan over medium heat. Add garlic, ginger and chilli, and cook, stirring often, for 2 minutes or until softened. Add sugar and vinegar, and bring to the boil. Cook, swirling pan, until sugar dissolves. Remove from heat and stir through spring onion. Working quickly, pour vinegar mixture over lotus and toss to coat. Transfer to a plate and serve.