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

Ingredients:

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

Directions:

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.