I hope everyone in the US is enjoying their 4th of July weekend (Independence Day). My weekend has been filled with continuous fun events with family and friends and I’m spending a little time away from the blogosphere. Also, I want to thank everyone that voted for Just One Cookbook on Babble.com’s Top 100 Food Mom Blogs 2011!
Today, I’ll share a lotus root recipe. If you have spent quite a bit of time in Asia, then you are probably familiar with lotus root as an ingredient. I found out that lotus root is not so well-known in the US after I started blogging. Here’s my favorite way of eating lotus root and I hope you will give it a try!
Have a wonderful Monday to all of you, and Happy Independence Day to everyone in the US!
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- ½ Tbsp potato/corn starch
- 1 Tbsp water
Gather all the ingredients. In a medium bowl, combine all the ingredients for Seasonings.
- Cut green onions, shiitake mushrooms, and lotus root.
- Add the meat, green onion, shiitake mushroom in the Seasoning bowl. Mix well with hands until the mixture gets sticky and set aside.
- On a slice of lotus root, place a teaspoon of the filling and spread. Put another slice of lotus root on top and press down to make a sandwich.
- In a large non-stick frying pan, heat ¼ inch of oil on medium-high heat.
- Dredge the lotus root in the corn starch and remove excess.
- When the oil is hot, gently place lotus root in the pan. Cook both sides until nicely browned. When the meat is cooked thoroughly, remove onto a paper towel to drain oil.
- Meanwhile in a small saucepan/frying pan, add all the ingredients for Sauce and cook on medium low heat. In a small bowl, combine corn starch and water and mix well. When the Sauce is simmering, add corn starch mixture (make sure it’s completely mixed) in the pan and mix quickly and thoroughly. Turn off the heat and set aside until you are done with deep frying.
- Reheat the sauce just before you serve. Pour the sauce over the lotus root and serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.