Sweet vinegared lotus

Sweet vinegared lotus

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
600g lotus root
2 1/2 tablespoons peanut oil
2 teaspoons ginger, finely chopped
3 spring onions, very finely chopped
6 dried red chillies, each cut into 3 or 4 pieces
1 tablespoon sugar, or to taste
70ml clear rice vinegar, or to taste
sea salt
freshly ground black pepper

Method

  1. Cut the lotus root into pieces where they naturally link, then peel each piece. Using a large, sharp knife, cut the lotus into thin slices. Bring a large saucepan of salted water to the boil, add the lotus and boil for 4–5 minutes, or until tender. Drain in a large colander and set aside until cooled. Transfer to a large bowl.
  2. Heat the oil in a small saucepan over a medium heat, then add the ginger, spring onions and chillies and cook, stirring often, for 3 minutes, or until the ginger and spring onions have softened. Add the sugar and vinegar, bring to the boil, then pour over the lotus in the bowl. Season to taste with sea salt and pepper, then gently toss the lotus to coat in the sweet vinegar, adding more sugar and a dash of vinegar if desired.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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