Kung Pao Lotus Root

What is Lotus Root?

Lotus root “莲藕” is a very popular ingredient across China. It is the rhizome of the lotus plant – a remarkable vegetable with a beautiful appearance. The lotus grows in mud, yet it provides us with the valuable lotus root, lotus seeds, and the stunning lotus flower. Lotus seeds, whether fresh or dried, are also used to make lotus paste. The root consists of several small hollow tubes side by side. For easier transportation, these small tubes are often broken into two or three connected sections.

Kung Pao Sauce

Kung Pao sauce is famous thanks to the globally popular dish Kung Pao chicken. It has a balanced spicy flavour typical of Sichuan cuisine. Besides Kung Pao chicken, we often use it in cooking with other meat substitutes – such as mushrooms, potatoes, tofu, or lotus root.

Ingredients

• 400 g lotus root, peeled and cut into 1 cm pieces
• 2 cloves garlic, sliced
• A piece of ginger (thumb-sized), sliced
• 1/2 cup roasted or fried peeled peanuts
• 4 spring onions – white and green parts separated
• 6–10 dried chilli peppers (to taste)
• 2 tbsp cooking oil
• 15–20 whole Sichuan peppercorns

Kung Pao Sauce

• 1/2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp salt
• 1 tbsp vinegar
• 1/2 tsp sugar
• 1 tsp sesame oil
• 1 tbsp corn starch
• 2 tbsp water

Instructions

1. Peel and cut the lotus root into cubes about 2–3 cm in diameter. Bring a pot of water to the boil, add a pinch of salt and blanch for 1 minute. Drain and let it drip dry.
2. Prepare the Kung Pao sauce.
3. In a heated wok over medium heat, sauté garlic, ginger, dried chilli, Sichuan peppercorns, and the white parts of the spring onions until fragrant.
4. Add the cooked lotus root and stir-fry for another minute. 
5. Pour in the Kung Pao sauce, add the peanuts, and mix well so that the sauce coats all the pieces.
6. Garnish with chopped green parts of the spring onions and serve with steamed rice.

Quick Recipe Overview

• Preparation time: 10 minutes
• Cooking time: 5 minutes
• Total time: 15 minutes
• Servings: 2
• Calories: 571 kcal

Nutritional Values (per serving)

• Calories: 571 kcal
• Carbohydrates: 54 g
• Protein: 17 g
• Fat: 36 g
• Saturated Fat: 4 g
• Polyunsaturated Fat: 12 g
• Monounsaturated Fat: 19 g
• Trans Fat: 0.1 g
• Sodium: 1670 mg
• Potassium: 1538 mg
• Fibre: 15 g
• Sugar: 3 g
• Vitamin A: 641 IU
• Vitamin C: 94 mg
• Calcium: 160 mg
• Iron: 5 mg

Source: https://www.chinasichuanfood.com/kung-pao-lotus-root/