Preparation time: 30 minutes

Servings: 4

Lotus root is often used in the Asian cuisine. You can boil or (deep)fry it. The crispy texture makes it a great add-on for salads and herbal soups.

INGREDIENTS

• 850g lotus root
• 8 garlic cloves
• 1 red Spanish pepper

Sauce mix:

• 2 Tbsp oyster sauce
• ½ tsp broth powder
• 250 ml warm water
• ¼ tsp salt
• ¼ tsp sugar
• 1 Tbsp vinegar
• 2 tsp sesame oil
• 1 Tbsp Shaoxing rice cooking wine
• Pepper

PREPARATION

Cut the lotus root into thin slices and chop the garlic into fine bits. Chop ¾ of the pepper into fine cubes, slice the rest into strips.

Heat oil in a pan and add the lotus root and garlic. Fry them for 3 minutes. Then add the sauce mix and stir-fry until soft. Top it with the pepper.

You can serve this dish both cold or warm.