Name: Kung Pao Lotus Root recipe by sweta biswal at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 100 gm lotus root ( Use one that is unblemished and thick ); 3 tbsp chopped spring onions (greens only); 1 tsp chopped garlic (thin slices ); 1 tsp chopped ginger ( thin slices ); 3 dry red chili peppers ( medium heat ones ); 2 tbsp roasted peanuts; 1/3 tsp peppercorns; 3 tbsp canola oil; 1 tsp thin soy sauce; 2 tsp Vinegar; 1 tsp Brown sugar; 1 tsp cornflour; 1/5 tsp salt (or to taste)

Ingredients Serving: 3

100 gm lotus root ( Use one that is unblemished and thick )
3 tbsp chopped spring onions (greens only)
1 tsp chopped garlic (thin slices )
1 tsp chopped ginger ( thin slices )
3 dry red chili peppers ( medium heat ones )
2 tbsp roasted peanuts
1/3 tsp peppercorns
3 tbsp canola oil
1 tsp thin soy sauce
2 tsp Vinegar
1 tsp Brown sugar
1 tsp cornflour
1/5 tsp salt (or to taste)

Instructions

Peel and slice the lotus root. Soak in water till you use them.
Take the soy sauce, vinegar, sugar, salt and cornflour in a cup . Add 2-3 tbsp water to the cup and mix into a thin paste.
Heat the canola oil in a wok.
Remove the lotus root from water and dry them on paper towels. Shallow fry in small batches on medium flame till they turn brown on the edges.
Remove from wok and drain on paper towels.
Drain most of the oil from the wok leaving just about 1 tsp oil. Add the broken red peppers and peppercorns.
Once they release their fragrance, add the spring onions, garlic and ginger. Fry for 2 mins without browning them.
Add the fried lotus root along with the sauce. Stir fry till the sauce thickens in consistency.
Finally add the peanuts, give it a toss and switch off the flame. Serve hot.

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