Kung Pao Lotus Root

• Vegan
• Gluten free

• Produce

  • 6 Chili peppers, dried
  • 2 Garlic cloves
  • 400 Lotus root
  • 1/2 cup Peanuts, toasted or fried skinless
  • 4 Scallions
  • 1 Thumb ginger, small

• Condiments

  • 1/2 tbsp Soy sauce, dark
  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 tsp Salt
  • 15 Sichuan peppercorns, whole
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Cooking oil
  • 1 tsp Sesame oil
  • 1 tbsp Vinegar

• Liquids

  • 2 tbsp Water

Found on chinasichuanfood.com

Description

Ingredients

• 400 Lotus root, peeled and cut into 1 cm thick pieces
• 2 garlic cloves, sliced
• 1 small thumb ginger, sliced
• ½ cup of toasted or fried skinless peanuts
• 4 scallions, white part and green part separated
• 6-10 dried chili peppers (change the amount according how hot you wish it to be)
• 2 tablespoons cooking oil
• 15-20 whole Sichuan peppercorns
• ½ tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 teaspoon salt
• 1 tablespoon vinegar
• ½ teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

• Peel the skins and then cut lotus root into 1cm thick pieces.
• Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.
• Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
• Place cooked lotus root pieces in and stir in stir-fry sauce.
• Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.
• Add toasted peanuts and give a big stir-fry to mix everything well.
• Garnish chopped scallion white and serve with steamed rice.

Nutrition