A great vegan choice of the famous Kung Pao Chicken
Chinese Recipes and Eating Culture
You may have heard of the beautiful Lotus Flower and all the helth
benefits it gives when consumed. The Root of the flower is very popular in
China not only because of it's crunchy texture with sweet-tangy flavor but
also due to it's nutritious valor as it is rich in vitamins C and A,
Calcium and Iron. It comes mainly from Hubei province in China. The common
cooking ways of Lotus Root in Chinese cuisine include stir-frying, stewing
in soups or simply adding it to salads.
Cooking instructions and preparation :
There are two ways of pre-cooking the Lotus Root. You can boil it in water
for 2-3 minutes, this way you will get a very crunchy and crispy texture,
or you can choose to fry it first to slightly soften the slices. By doing
this it will create very small cracks on the surface, which will help
absorbing the flavors.
Ingredients
400g Lotus Root (peeled and sliced)
2 garlic cloves
1 small piece of ginger
1/2 a cup of toasted or fried peanuts
4 scallions, (white part and green part separated)
4-10 dried chili peppers (adjust the amount to your taste for spicy foods)
2 tablespoons of olive oil 15-20 whole Sichuan peppercorns
