Vegetarian Recipe With Lotus Roots

The lotus root, a root vegetable native to parts of Asia, grows under water and is similar in shape to a elongated squash. It can grow to a size of four ft and has an outer skin of reddish brown shade appearance. The inside the the vegetable is white and the texture is crunchy and sweet.

Its origin is believed so far back to earlier than the eighth century AD when it was generally discovered within the many moats, ponds and lakes in the forbidden metropolis of China. The basis is low in saturated fat and cholesterol. It is high in dietary fiber, vitamin C, Potassium, Thiamin, Riboflavin, vitamin B6, phosphorus, copper and manganese. In Asia it's believed to have varied medicinal qualities, but in macro nutrient phrases its finest to assume of it as a starchy vegetable, like a potato.

To prepare Lotus Roots involves removing the peel to disclose the white interior. Very often the foundation is sliced or lower into sections to be used in a selection of dishes. It will additionally be eaten raw. When eaten raw; sections of the lotus root could be served with dips and eaten much in the same manner as celery or carrot sticks.

Stir Fried Lotus Root Recipe:

Components Lotus Roots

1. Half lotus root, sliced very thinly 
2. 1 piece about 1 inch fresh ginger peeled and chopped 
3. 2 garlic cloves peeled and chopped
4. 1.5 cups roughly chopped inexperienced onions
5. 2 tbsp hot pink chili pepper finely chopped
6. Oil
7. Vinegar for the lotus root water
8. 1 tbsp sesame seeds
9. Pepper
10. 1.5 tbsp soy sauce
11. 1 tsp sesame oil

Technique to make Lotus Roots

1. Put sliced root into vinegar water
2. Drain properly before cooking
3. Warmth massive frying pan with oil
4. Add ginger and garlic
5. Stir fry till the oil may be very aromatic
6. Add the drained lotus root in a single layer
7. Cook until the lotus root slices begin to change colour
8. Add the chili peppers and inexperienced onions
9. Stir fry
10. Add the sesame seeds,pepper, soy sauce and sesame oil
11. The lotus root will get a bit caramelized from the soy sauce