Sweet and Sour Lotus Root 酸甜蓮藕片

I'm guessing back in the states, when people talk about lotus root, it's basically just one type of lotus root, I mean texture-wise. But it's just like potatoes, when picking lotus root in Asia, we tend to differentiate by texture also. Some like the lotus root on the crunchy side, some prefer a more floury crumbles.   

If you're making soup, you can use either crunchy or starchy varieties, both have their supporters. However, for this recipe, especially it can serve cold, crunchy lotus root works better. So if you get to choose, ask for the crunchier one.

Sweet and sour lotus root 酸甜蓮藕片 - 

Ingredients?

• 1 chunk lotus root
• 2 tablespoons sesame oil
• Some corn starch
• Some toasted white sesame seeds

Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons black vinegar
• 1 tablespoon granulated sugar

How?

Thinly slice the lotus root, it doesn't have to be paper-thin, but make it within 1mm if possible, don't cut yourself though.

Dust lotus root with some corn starch, give it a few tosses for even coating, then shake away excess corn starch.

Pre-mix the sauce using all three ingredients listed under the "sauce" section. The ratio for soy sauce, black vinegar, and sugar is 2:2:1. So if you need more sauce, increase the amount used with this ratio.

Take a non-stick pan and drizzle about 2 tablespoons of sesame oil. Turn to medium heat and wait till the surface gets warm. Transfer lotus root to the pan one by one. Try to even them all out, if not enough space, stack the smaller ones on top.

Sear till both sides of the lotus root turn slightly golden. However, when first searing the lotus root, try to leave them undisturbed for a moment till the corn starch has been set, then flip to the other side.

Pour in the sauce mixture and give it a gentle mix. Cook till all the lotus root pieces have been colored, they'll start to look slightly sticky too. Continue to flip and cook till no more sauce present.

Plate and sprinkle some toasted white sesame seeds.

This dish is supposed to serve as it is, or even served cold. Do not reheat it because there's a slight chance that the corn starch coating and the sauce will fall apart. Still appetizing, just not as appealing to the eye.

Extended reading:

• No-fry sweet and sour pork (no pineapple too)