April 17, 2012

Sauteed Lotus Root, Kinpira-style

Lotus root (renkon) is one of my favorite vegetables. It is a root vegetable indigenous in Asia and has a crunchy texture with sweet-tangy flavors.

Enjoy the unique vegetable with this easy-to-make recipe!

Sauteed Lotus Root, Kinpira-style
1 lotus root (about 1/2 lb)
1/2 tablespoon vinegar
1 tablespoon vegetable oil
1 pinch red chili pepper flakes
1 tablespoon white wine
1 tablespoon maple syrup
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil

Peel and thin-slice the lotus root. Soak in a bowl of water with the vinegar for 2 minutes. (Vinegar helps lotus root prevent darkening.)

Drain the water and pat dry in paper towels.
In a non-stick skillet, heat the oil and saute the lotus root and chili pepper flakes for 2 minutes.

Add the white wine, maple syrup and soy sauce. Once all the liquid is soaked up, turn off the heat and drizzle with the sesame oil.

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