The texture of lotus root is addictively satisfying, not to mention the graphic statement it makes on the table. Available at Japanese markets already boiled and sliced, you can have this dish on the table in about 5 min.
Other serving ideas for the lotus root: Made a salad with cucumber slices and a mayo-based dressing. Stir frying gives it additional crisp. Match with snap peas, mushrooms, string beans. Add sliced lotus root to soups. Would look great in a light broth with teeny pasta and bean sprouts.
MAKES A SMALLISH CRUNCHY SNACK FOR 4 PEOPLE
GET OUT YOUR WOK (OR SKILLET)
1 TB peanut oil
pinch of red pepper flakes
Heat peanut oil over high flame. Add a pinch of red pepper flakes.
bag of lotus root
1 clove garlic, sliced thinly
6 kumquats, cut into rings
2 TB natural cane sugar
Add lotus, garlic and kumquats to wok, stir fry on high heat for about 2 min. Toss in sugar, stir together an additional minute or so. Serve in bowl or individual cups.
See more recipes and ideas for creating an eye-catching, totally white buffet in 02 An All White Party