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.)
In a non-stick skillet, heat the oil and saute the lotus root and chili pepper flakes for 2 minutes.