- 1/2 of thinly sliced (prepared) renkon/lotus root
- 1 piece of fresh ginger about 1" long, peeled and chopped
- 2 garlic cloves - peeled and chopped
- 1.5 C roughly chopped green onions
- 2 T finely chopped Red Hot Chili Peppers
- Oil
- 1 T sesame seeds
- Pepper
- 1.5 T soy sauce
- 1 t sesame oil
Heat oil in a large frying pan, then add ginger and garlic - stir until the oil is very fragrant. Add the lotus roots in a single layer and cook until they start to turn translucent looking - flip and cook for a couple more minutes. Add the chili peppers and green onions - stir fry - add sesame seeds, pepper, soy sauce and sesame oil. The lotus roots should carmelize a little from the soy sauce. Serve hot or cold!
I don't actually add the red hot chili peppers - I chicken out every time. I am not a fan of hot foods to begin with and I have incredibly sensitive eyes and skin - proximity to a hot pepper gets my eyes watering and bloodshot and my skin gets irritated big-time from the oil - unpleasant. I live in terror of the moment I forget I am cutting peppers and I rub my eyes! ::shudder:: Yes, yes, wear gloves, but still - onions make my eyes feel like they are on fire ... peppers are usually just not worth it.)
ReplyDeleteI suppose pepper flakes would work, might be worth a try just to see, but then I think I would add some mirin to the mix - balance the hot and the sweet a bit.
I made this with a few changes and I added chicken. The picture doesn't look all that appetizing, but I assure you, it was! I didn't add the RHCP and I plain forgot the sesame oil. I cooked the renkon stir-fry in my wok and it worked beautifully! I added a splash of mirin to the wok and I liked the flavor. I made some chicken to go along with it - I just sliced up a breast, let oil get hot in a pan, added garlic and ginger to get fragrant and then added the chicken to cook - I added a bit of mirin and soy sauce for flavor. Came out great!
ReplyDelete