Sichuan•gourmet

Kung Pao Lotus Root

Well balanced Kung pao lotus root using famous Kung Pao sauce

Ingredients

Quantities are shown as originally provided.

400 g Lotus root ( , peeled and cut into 1 cm thick pieces)
2 garlic cloves ( , sliced)
1 small thumb ginger ( , sliced)
1/2 cup of toasted or fried skinless peanuts
4 scallions ( , white part and green part separated)
6-10 dried chili peppers ( , change the amount according how hot you wish it to be)
2 tbsp. cooking oil
15-20 whole Sichuan peppercorns
1/2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. salt
1 tbsp. vinegar
1/2 tsp. sugar
1 tsp. sesame oil
1 tbsp. cornstarch
2 tbsp. water

1
Peel and cut lotus root into small dice around 2-3 cm in diameter. Bring a large pot of water, add a small pinch of salt, and blanch the lotus root for 1 minute. Transfer out and drain.
2
Prepare the kung pao sauce and all the other side ingredients.
3
Heat oil in a wok and fry garlic, ginger, dried pepper, Sichuan peppercorn, and scallion sections over slow fire until aroma.
4
Place cooked lotus root pieces in, fry for another minute.
5
Pour in kung pao sauce, add peanuts. Continue frying to make sure the sauce is well coated on each of the cubes. Garnish chopped scallion sections. Mix well. Serve hot.