Kung Pao Lotus Root

Total Time: 15 minutes

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 2

Author: Elaine

Source: www.chinasichuanfood.com

Kung Pao Lotus Root


· 400 Lotus root ( , peeled and cut into 1 cm thick pieces)· 2 garlic cloves ( , sliced)· 1 small thumb ginger ( , sliced)· 1/2 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 tbsp. cooking oil· 15-20 whole Sichuan peppercorns· 1/2 tbsp. dark soy sauce· 1 tbsp. light soy sauce· 1 tsp. salt· 1 tbsp. vinegar· 1/2 tsp. sugar· 1 tsp. sesame oil· 1 tbsp. cornstarch· 2 tbsp. water


Step 1Peel the skins and then cut lotus root into 1cm thick pieces.Step 2Heat 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.Step 3Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.Step 4Place cooked lotus root pieces in and stir in stir-fry sauce.Step 5Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.Step 6Add toasted peanuts and give a big stir-fry to mix everything well.Step 7Garnish chopped scallion white and serve with steamed rice.