What is your favorite lotus root recipe?

my favorite is lotus root soup with beef - essentially simmering chunks of any beef cut that can withstand long cooking periods with slices or lotus root, seasoned with salt and perhaps a little ginger.

What is your favorite lotus root recipe?
Sweet and Pungent Lotus Root with Pork





Ingredients





(4 servings)





1 lb Lotus root


1/2 lb Pork butt


2 Slices fresh ginger root


1 tb Peanut oil


2 tb Sugar


3 tb Water


1 tb Thin soy sauce


2 tb White vinegar


Cornstarch paste








Instructions





Place pork %26amp; ginger in boiling water: simmer for 30 minutes. Immediately transfer pork to bowl of iced water to cool for another 30 minutes. Slice pork with the grain in 2" strips. Wash %26amp; peel fresh lotus root. Slice crosswise into 1/4" pieces. Blanch for 10 minutes in same water used for pork; drain in cold water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover %26amp; reserve.


In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce %26amp; vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root %26amp; pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm.











Curried Lotus Root





225 g lotus root


2 tomatoes


1 chile, fresh


25 g shallots


1 curry leaf sprigs


1/2 ts fenugreek


1/2 ts salt


250 ml coconut milk, thick


1/4 ts turmeric


1/4 ts chile powder


1/2 ts paprika


25 g ghee


1 ts curry powder





Instructions





===========================%26gt; Directions %26lt;========================





Wash and cut the lotus root into small pieces. Slice the tomatoes,


chile and shallots. Place the lotus root in a pan and add the tomato,


chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile


powder and paprika and cook for about 10 minutes In a frying pan heat


25 g ghee and when sizzling add the shallots and fry until


transparent. Pour in the lotus root curry, add the curry powder and


cook for a further 2 minutes.
Reply:My favorite recipe is a Japanese recipe for kinpira (きんぴら).





Slice the lotus root into thin slices. Soak it in water with a little vinegar added for about an hour.





Prepare the sauce:


2 tablespoons soy sauce


1 tablespoon Mirin (sweet cooking rice wine)


1 tablespoon sake (white rice wine)


1 tablespoon sugar


1 tablespoon sesame oil


1/2 teaspoon ground dried red chiles





After the lotus root has softened a little, drain.





Heat a frying pan with a little vegetable oil (1 or 2 tablespoons).





Add the lotus root and the sauce. Satee on medium heat until the liquid evaporates (about 10 minutes).





Serve.