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>> 1 pound (400 grams) fresh lotus root, peeled
>> 1 tablespoon thinly sliced ginger
>> 1 tablespoon thinly sliced garlic
>> 3 tablespoon sesame oil
>> 3 tablespoons vegetable stock
>> 1 tablespoon soy sauce
>> 3 teaspoons rice wine vinegar
>> 1/2 teaspoon salt
>> 1/4 cup peanuts
>> red chili pepper flakes to taste
>> 3 green onions, finely chopped (garnish)
Slice the lotus root into 1/4" pieces. Keep lotus root slices in a bowl of cool water until time to cook them.
In a small bowl mix the rice wine vinegar, vegetable stock, soy sauce, and sesame oil. Set aside.
In a wok place 2 tablespoons of peanut or vegetable oil and heat to medium high. Add peanuts, tossing and turning them in the wok until they are golden brown. Remove and set aside.
Drain the lotus root. In the wok add the liquid mixture and heat over medium. Place the lotus root into the wok with the ginger and garlic; fry until just starting to brown on the edges. Be sure to constantly stir. Add in as many red chili flakes as desired. Once browned, add the roasted peanuts and stir for thirty seconds.
Remove from heat and serve over a bed of rice. Garnish with the finely chopped green onions.
Wild Edibles in Recipe: Water Lotus
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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