Sunday, January 23, 2011


Buzz this
Lotus root works very well in south East Asian cuicxsne. If goes well with crisp vgeta bles, quick cooking and sleight of hand seasoning. It shows up all over japancese, Chinese, singaporea and other cuisines. We made a beautiful miso soup with just spring oions, nori, edamame beas and discs of lotus root floating in which was soul food of a higher order. This recipe is not the usual stir fry but it’s very quick and lovely. Just make sure you have all your ingredients ready- prepped before you start cooking. You can ear it plain or with rice or noo – dles.


½ Cup shelled, de-veined prawns (optional
½ cup prepared lotus root (see tip)
½ cup water chestnuts
3 spring onions
¼ cup bamboo shoots
½ cup shiitake mushrooms
2 tablespoons grated ginger
½ cup hot stock
1 tablespoon sugar
2 tablespoons light soy sauce
½ cup white wine
2 tablespoons peanut oil

Slice the spring onions finely, saving the green bits for garnish. Soak the shiitake mushrooms in boiling water for 10 minutes, then squeeze, discard the stems and slice as finely as you can manage. Slice bamboo shoots as finely as you can. Clean, peel and quarter the water chestnuts. Slice the lotus root into 1 mm slices. In a very hot wok, heat the oil and as it begins to smoke, throw in the ginger, chestnuts, white part of the spring onions, bamboo shoots and mushrooms. Stir briskly, then add the wine and stir briskly, then add the wine and stir for another 2 minutes. Throw in the sugar, soy sauce, give it a stir and then add stock and lower the heat slightly, still stirring. After about 2 minutes bring the hear up to very high, throw in your prawns and lotus root and again, briskly stir for about 3 minutes until the prawns are just dome. Serve immediately with a crack of pepper if you like.


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