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.
