Lotus root kung pao
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 - Lotus root
  • 1 small onion
  • ¼ head purple or regular cabbage - optional
  • 1 cup finely chopped kale
  • 2 tbsp - raw unsalted peanuts
  • 2 tbsp - raw unsalted cashews
  • 1 -2 tbsp - naturally brewed soy sauce
  • 10 red chillies
  • salt
  • 3 tbsp - healthy oil
  • ¼ tsp - grated ginger
  • ¼ tsp - grated garlic
Instructions
  1. Peel lotus root skin. Slice into about ½ cm thick. If root is young, you don't have to steam. If root is old, steam in boiling water till soft. You can check if you need steaming by pressing root slices. If they are soft, and breaks off when you bend, you don't need steaming.
  2. In cast iron skillet, pour desired amount of oil. 3 tbsp should be good enough. Heat to medium.
  3. Add lotus root. Cook till soft. Stir occasionally.
  4. Meanwhile add 1 tsp oil to a small pan. Add peanuts and cashews. Fry till light brown.
  5. Add onion, cabbage and kale, grated ginger, garlic and salt.
  6. Turn heat to high. Stir often. Watch carefully not to burn. Cook till a bit soft yet crunchy.
  7. Add soy sauce. Stir, let all soy sauce is absorbed.
  8. Garnish with peanuts and cashews.
  9. Serve with brown rice, cooked cracked wheat.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/lotus-root-kung-pao/