Sweet and pungent lotus root
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lotus root |
| 4 | cups | Ice water |
| 4 | cups | Water |
| 2 | tablespoons | Peanut oil |
| 3 | drops | Tabasco sauce; more or less |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Soy sauce |
| 3 | drops | Sesame oil; more or less |
Directions
1. Peel lotus root. Cut lengthwise in half; then slice very thin. Soak 10 minutes in ice water and drain.
2. Meanwhile bring remaining water to a boil; then pour over lotus root and let stand 2 minutes. Drain. Cool under cold running water and drain again.
3. Heat oil. Add Tabasco Sauce and stir in quickly. Pour into a cup. Add sugar, vinegar, soy sauce and sesame oil, blending well.
4. Place lotus root in a bowl, pour dressing over and toss. Refrigerate, covered, only to chill (about 20 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .