FOOD
Kung Pao Lotus Root
For a crunchy, vegetarian kick of spicy kung pao flavor, try it with lotus root.
FOOD
Kung Pao Lotus Root
For a crunchy, vegetarian kick of spicy kung pao flavor, try it with lotus root.
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)
Steps
- Preheat a large skillet or wok with 1 tablespoon vegetable oil. Add lotus root and brown for 3 to 5 minutes until golden brown. Remove root.
- Add both bell peppers, ginger, chiles, scallion whites and peppercorns. Cook for another 3 to 5 minutes. Add garlic and cook for 30 seconds.
- Add soy sauce, rice vinegar, sugar, sesame oil and wine. Slowly whisk in the cornstarch slurry. Add peanuts and lotus root back to the pan.
- Cook until sauce has thickened and lotus root is nicely coated. Serve with steamed rice. Enjoy!