Crispy and Nutritious Braised Lotus Root
[Eco-Natural Cook] Delicious Braised Lotus Root Recipe
Introducing a delicious braised lotus root dish with a wonderful crispy texture and a sweet and savory flavor. Made with carefully selected eco-friendly ingredients, it’s even more delightful. It’s the perfect side dish for rice and a beloved classic that everyone, young and old, enjoys. Let’s make it together – it’s simple to follow!
Main Ingredients
- 1 bag Lotus Root (approx. 300-400g)
- 5 Tbsp Agave Syrup (or corn syrup)
- 5 Tbsp Soy Sauce
- 1/2 Yellow Bell Pepper
- 1/2 Red Bell Pepper
- 2 handfuls of your favorite nuts (walnuts, almonds, etc.)
- 1 Tbsp Perilla Oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
Wash the fresh lotus root thoroughly under running water to remove any dirt. (If you have calcium powder, using it will make it even cleaner.)
Step 2
Peel the lotus root and slice it thinly into approximately 1cm thick rounds. Slicing them too thin might reduce the crispiness, while too thick might take longer to cook.
Step 3
Heat a frying pan over medium heat and add 5 tablespoons of agave syrup. (The sweetness can be adjusted to your preference.)
Step 4
Add 5 tablespoons of soy sauce to the pan as well. (Both brewed soy sauce or soup soy sauce can be used, but if you prefer a darker color, you can mix in a little soup soy sauce.)
Step 5
Once the syrup and soy sauce mixture begins to bubble gently over low heat, add the prepared lotus root slices.
Step 6
Stir gently with a spatula to coat the lotus root evenly with the sauce. Stir-fry until the outer surface of the lotus root becomes slightly translucent.
Step 7
When the lotus root has absorbed some of the sauce, turn off the heat. Drain the lotus root using a sieve. Crucially, do not discard the delicious sauce left in the pan – save it!
Step 8
Wash the yellow and red bell peppers thoroughly, then remove the stems and seeds.
Step 9
Slice the bell peppers into bite-sized pieces, similar in size to the lotus root, or into shapes that are pleasing to eat. Thinly slicing or dicing them into small cubes will create a beautiful color presentation.
Step 10
Using the reserved sauce in the pan, lightly stir-fry the sliced bell peppers. It’s important to maintain a slight crunch in the bell peppers, so avoid overcooking them until they become mushy.
Step 11
Return the drained lotus root to the pan and stir-fry it together with the bell peppers until the sauce is well incorporated. Be careful not to overcook, as the lotus root might become too soft.
Step 12
Finely chop the 2 handfuls of nuts with a knife into bite-sized pieces. (You can use your preferred nuts like walnuts, almonds, pine nuts, etc.)
Step 13
Add the chopped nuts to the pan and stir-fry them lightly with the lotus root and bell peppers. The added nuttiness will make the dish even more delicious.
Step 14
Just before turning off the heat, drizzle 1 tablespoon of perilla oil into the pan and give everything a final, gentle mix. The nutty aroma of the perilla oil will enhance the overall flavor.
Step 15
Transfer the finished braised lotus root to a nice serving dish. Finally, sprinkle some sesame seeds on top for a nutty finish and a visually appealing presentation. Your delicious braised lotus root is ready!
