This is Dustin's favorite vegetable dish to eat with rice. It probably remains in this no. 1 spot because we can only get lotus root from a Chinese grocery that is over an hour drive away. It spoils fairly quickly, so we can't buy excessive amounts, and we usually only make it out to buy more every 2 weeks or so. For anyone interested in the nutritional qualities of lotus root, the USDA Nutrient Database has once again exceeded my expectations.
Ingredients:
200 g (7 oz) lotus root
1 stalk of celery
1 red chili pepper
1 tbsp vegetable oil
1/2 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
1 tsp. sesame oil
Peel the lotus root and cut lengthwise. Slice thinly into half moons and soak in a bowl with vinegared water. Slice the red chili pepper and celery thinly. Drain and rinse the lotus root. Heat the vegetable oil in pan on medium high and add the lotus and chili pepper. Stir fry for about 4 minutes then add celery sake, mirin, and soy sauce. Once the liquid has almost completely evaporated, take off heat. Stir in sesame oil. Enjoy!
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