Lotus root is just so special, I can think of a bunch of ways to showcase this ingredient and highlight its pretty, pure white color, in addition to the stir fry lotus root featured in our recipe below. Its unusual pattern makes it seem like food from outer space. The texture is the selling point, it has a satisfying, fresh-tasting crunch, akin to water chestnuts or turnips.
• Serve it as a salad accompanied by thin slices of cucumber and toss in a mayo-based dressing.
• Stir frying gives it additional crisp. In addition to this recipe, match it with a quick stir fry of snap peas, or mushrooms, or string beans.
• Add sliced lotus root to soups. It would look great in a light broth with a teeny star pasta and bean sprouts.
Whenever I host a party, I try to offer something unusual that people can try. The stir fry lotus root worked perfectly in my party menu featuring all white foods. See more of the recipes and ideas at this link to create a totally chill white scene on your buffet.
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