What is your favorite lotus root recipe?

my favorite is lotus root soup with beef - essentially simmering chunks of any beef cut that can withstand long cooking periods with slices or lotus root, seasoned with salt and perhaps a little ginger.

What is your favorite lotus root recipe?
Sweet and Pungent Lotus Root with Pork



Ingredients



(4 servings)



1 lb Lotus root

1/2 lb Pork butt

2 Slices fresh ginger root

1 tb Peanut oil

2 tb Sugar

3 tb Water

1 tb Thin soy sauce

2 tb White vinegar

Cornstarch paste





Instructions



Place pork %26amp; ginger in boiling water: simmer for 30 minutes. Immediately transfer pork to bowl of iced water to cool for another 30 minutes. Slice pork with the grain in 2" strips. Wash %26amp; peel fresh lotus root. Slice crosswise into 1/4" pieces. Blanch for 10 minutes in same water used for pork; drain in cold water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover %26amp; reserve.

In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce %26amp; vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root %26amp; pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm.







Curried Lotus Root



225 g lotus root

2 tomatoes

1 chile, fresh

25 g shallots

1 curry leaf sprigs

1/2 ts fenugreek

1/2 ts salt

250 ml coconut milk, thick

1/4 ts turmeric

1/4 ts chile powder

1/2 ts paprika

25 g ghee

1 ts curry powder



Instructions



===========================%26gt; Directions %26lt;========================



Wash and cut the lotus root into small pieces. Slice the tomatoes,

chile and shallots. Place the lotus root in a pan and add the tomato,

chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile

powder and paprika and cook for about 10 minutes In a frying pan heat

25 g ghee and when sizzling add the shallots and fry until

transparent. Pour in the lotus root curry, add the curry powder and

cook for a further 2 minutes.
Reply:My favorite recipe is a Japanese recipe for kinpira (きんぴら).



Slice the lotus root into thin slices. Soak it in water with a little vinegar added for about an hour.



Prepare the sauce:

2 tablespoons soy sauce

1 tablespoon Mirin (sweet cooking rice wine)

1 tablespoon sake (white rice wine)

1 tablespoon sugar

1 tablespoon sesame oil

1/2 teaspoon ground dried red chiles



After the lotus root has softened a little, drain.



Heat a frying pan with a little vegetable oil (1 or 2 tablespoons).



Add the lotus root and the sauce. Satee on medium heat until the liquid evaporates (about 10 minutes).



Serve.