I was quite skeptical if this is going to be tasty dish as there is only 1 main ingredient [lotus roots] which I would normally use to make soup or stir fry with some other ingredients like this.
This turns out to be appetising as it tasted sweet and sour, looks good. The lotus roots are crunchy and crispy. Moreover, it is a quick stir fry dish. Great option to cook lotus roots this way.
Recipe adapted from here.
2 sections lotus roots - scrap the skin, cut cubes
some chopped spring onions
some toasted sesame seeds
2 tbsp light soy sauce
1 tsp dark soy sauce
15 - 30 ml white vinegar
2 tbsp sugar
1/4 tsp salt
1 tsp cornstarch + 50 ml water
- Cube lotus roots and soak in water with a few drops of vinegar to prevent de-colourisation. Drain just before frying.
- Heat a non stick wok with some oil, add in lotus roots and stir fry for about 1 minute.
- Pour on the sauce, continue to stir fry until bubbly, thicken with cornstarch water.
- Dish out, garnish with spring onions and toasted sesame seeds.