Kung Pao
Lotus Root

Name: Kung Pao Lotus Root
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Cuisine: asian
Ingredients: 1 large lotus root (fresh or packed in water), peeled and cut into 1/4-inch thick rounds; 1/4 red bell pepper, cut into 1-inch pieces; 1/4 green bell pepper, cut into 1-inch pieces; 1 inch fresh ginger, peeled and finely diced; 5 to 10 dried red chiles, cut in 1/4-inch pieces; 2 scallions, whites and greens separated and cut into 1/4-inch pieces; 10 to 15 whole Szechuan peppercorns; 2 garlic cloves, sliced; 1/2 cup peanuts, toasted; Vegetable oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1/2 teaspoon sugar; 1 teaspoon toasted sesame oil; 1 teaspoon Shaoxing wine; Cornstarch slurry (2 teaspoons cornstarch mixed with 4 teaspoons water)

Kung Pao
Lotus Root

LOTUS ROOT

VEGETABLE OIL

RED BELL PEPPER
GREEN BELL PEPPER
GINGER

SCALLIONS
SZECHUAN PEPPERCORNS

DRIED RED CHILES

SOY SAUCE

GARLIC

SHAOXING WINE
TOASTED SESAME OIL

SUGAR

RICE VINEGAR

TOASTED PEANUTS

CORNSTARCH SLURRY

Kung PaoLotus Root

LOTUS ROOT

VEGETABLE OIL

RED BELL PEPPERGREEN BELL PEPPERGINGER

SCALLIONSSZECHUAN PEPPERCORNS

DRIED RED CHILES

SOY SAUCE

GARLIC

SHAOXING WINETOASTED SESAME OIL

SUGAR

RICE VINEGAR

TOASTED PEANUTS

CORNSTARCH SLURRY

Kung Pao
Lotus Root

RED BELL PEPPER
GREEN BELL PEPPER
GINGER

SCALLIONS
SZECHUAN PEPPERCORNS

SHAOXING WINE
TOASTED SESAME OIL