Kung Pao Lotus Root


1 lb. Lotus root, peeled and cut into ¼ inchslices 2 garlic cloves, sliced 1 TBSP ginger, grated 1/2 cup of toasted or fried skinless peanuts 4 scallions, white part and green part separated 6-10 dried chili peppers, according to your heat preference 2 tbsp. cooking oil 15-20 whole Szechuan peppercorns

Stir fry Sauce 1/2 tbsp. dark soy sauce 1 tbsp. light soy sauce 1 tsp. salt 1 tbsp. vinegar 1/2 tsp. sugar tsp. sesame oil

Water starch 1 tbsp. cornstarch ½ cup water Instructions Peel the skins and then cut lotus root into 1cm thick pieces. Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil. Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma. Place cooked lotus root pieces in and stir in stir-fry sauce. Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened. Add toasted peanuts and give a big stir-fry to mix everything well. Garnish chopped scallion white and serve with steamed rice.

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