lotus root, root vegetable native parts of Asia, it grows under water and the like in the form of an elongated squash. It can grow to a length of 4 feet and has an outer skin, reddish brown color appearance.
within the vegetables are white and the texture is crunchy and sweet.
its origin is believed to date back to before 8 century, when it typically is found in many of the walls, ponds and lakes in the Forbidden City in China.
root is low in saturated fat and cholesterol. It is high in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper and manganese. In Asia, is believed to have various medicinal properties, but in terms of macro nutrients your best to think of him as a starchy vegetables like potatoes.
For the preparation to include removal of bark to reveal a white interior. Very often the root sliced or cut into pieces for use in various dishes. It can also be eaten raw. When eaten raw. Parts of the lotus root can be served with sauces and eat much the same way as celery or carrot
My stir-fried lotus root recipe:
Ingredients
* Half lotus root, sliced very thinly
* 1 piece about 1 inch fresh ginger peeled and chopped
* 2 cloves garlic, peeled and chopped
* 1.5 cups roughly chopped green onions
* 2 tablespoons hot red chili pepper finely chopped
* Oil
* Vinegar water lotus root
* 1 tablespoon sesame seeds
* pepper
* 1.5 tablespoons soy sauce
* 1 teaspoon sesame oil
method
Put the sliced root in vinegar water
o Drain before cooking
Heat a large frying pan with oil
Add the ginger and garlic
Stir fry until the oil is very fragrant
Add the drained lotus root in a single layer
Cook until the lotus root slices begin to change color
Add the chili peppers and onions
the stir fry
Add the sesame seeds, pepper, soy sauce and sesame oil
the lotus root will get a bit of caramelized soy sauce
