Crunchy Lotus Root Stir Fry with Kumquats

Recipe

Quick & Healthy: Crunchy Lotus Root Stir Fry with Kumquats

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.

STIR FRY

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.

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