RECIPE: PEPPERCORN SPICY AND SOUR LOTUS ROOT
Hi everyone, Kay here to share my recipe. Lotus root is in season right now. It's one of my favorite fall vegetables. Its crunchy texture and slightly sweet taste make it a great ingredient for a stir fry dish. Today, I am going to share a quick and easy lotus root recipe.
serves 2 people / 15 minutes
- Lotus Root (12oz): peel, trim the ends, and thinly sliced
- Oil (1 tbsp): any kind of cooking oil of your choice
- Sichuan Peppercorns (1 tbsp)
- Fresh chili peppers (1 - 2)
- Soy Sauce (1 tbsp)
- Rice Vinegar (1 - 1.5 tbsp)
- Lime (half)
- Sugar (1.5 tsp)
- Salt, to taste
Special Ingredient: Sichuan Peppercorns
Sichuan peppercorn (花椒) is a spice commonly used in the Sichuan cuisine. When eaten it produces a tingling, numbing effect. It is often added together with chili peppers to create a flavor known as málà.
- Add some oil and turn on the gas stove to medium heat. Add Sichuan peppercorns when the pan is heated.
- Stir the peppercorns until the color of the peppercorns changes and the fragrance comes out. About 2-3 minutes.
- Add chili peppers and the sliced lotus root to the pan. Stir fry for about 5 minutes.
- Add soy sauce and sugar to the pan. Stir fry for another 1-2 minutes.
- Add the rice vinegar and lime juice. Stir fry for another 1-2 minutes.
- Add some salt.
This dish can be served right away after it's done. You can also put it in the refrigerator and serve it like a cold salad. You can adjust the amount of sugar, salt, or vinegar used in the recipe to if you like it to be sweeter, saltier, or more sour.