INTRODUCTION

My wife was complaining to me that I have never honour my promise. I was shocked and asked what was the promise. She said I did not stir fry the lotus root dish that we have eaten at my nephew’s house.

We were having Chinese New Year Lunch at my nephew’s place and his wife stir fry some lotus root and immediately we loved the dish. Not only my wife and me like the dish, my kids like the dish too. Possibly it is the unique texture of the stir fried shredded lotus root.

You must be thinking that this dish has a crunchy texture. The answer is yes or no, it is yes when you shred the lotus root in bigger stripes, soak in water and have a quick stir fry for a few minutes. But  if you shredded fine enough and as you continue stir frying, the lotus root will become very starchy and that is what i like about the dish.

Lotus root, just like potatoes, if you grind it fine enough and soak in water, starches will start to be excreted out . You will witness milky water and once it precipitates, you will see some starches settled at the bottom of the water. If you dry the starches, it can be used as a thickening agent for soup. In fact, many roots have this property and in market, i remember seeing lotus root powder being sold and it is great for kuih such as crystal bao. Therefore the choice is up to readers if you wanted a starchy stir fry or a crunchy stir fry lotus root.

As lotus root has no flavour by itself, simple stir fry with garlic and some black vinegar will yield a plate of delicious vegetable dish. Though simple, but I personally think that many readers will like the dish if you have given this recipe a chance.

WHAT IS REQURIED

Servings: 3-4 adult servings

• 1 medium size lotus root
• 1 tablespoon of minced garlic
• 1 green or red chilli (green chilli preferred as it is more aromatic)
• Few sprigs of spring onion
• 2 tablespoons of black or white vinegar
• Pinches of salt
• Chicken stock powder or sugar to taste

STEPS OF PREPARATION

• Peel off the skin of the lotus root and shred the lotus roots into thin stripes. If you want crunchy texture, do not shred too fine and soak in the water for 5 minutes and drain. If you want starchy texture, shred as fine as possible and soaking in water is not necessary.

• In a wok, put a tablespoon of cooking oil, sauté the minced garlic until aromatic. Add the shredded lotus root and chilli. Use high heat to stir fry for 3-4 minutes. Add 1/2 cup of water if you want softer and starchy lotus root.

• Before dishing up, add pinches of salt, chicken stock powder, spring onion and black vinegar. Stir fry until well mixed. Off the heat and the dish is ready to be served with white rice or porridges.

CONCLUSION

This is a simple household recipe and to me, simplicity can be a beauty. While this recipe did not add in any meat, you can always add in your choice of meat or seafood to the dish ..

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