Hemingways Bayside Grill

The root is low in saturated fat and cholesterol. It is high in dietary fiber, vitamin C, Potassium, Thiamin, Riboflavin, vitamin B6, phosphorus, copper and manganese. In Asia it is believed to have various medicinal qualities, but in macro nutrient terms its best to think of it as a starchy vegetable, like a potato.

To prepare it involves removing the peel to reveal the white interior. Very often the root is sliced or cut into sections for use in a variety of dishes. It can also be eaten raw. When eaten raw; sections of the lotus root can be served with dips and eaten much in the same manner as celery or carrot sticks.

My Stir Fried Lotus-Root Recipe:

Ingredients

* Half lotus root, sliced very thinly
* 1 piece about 1 inch fresh ginger peeled and chopped
* 2 garlic cloves peeled and chopped
* 1.5 cups roughly chopped green onions
* 2 tbsp hot red chili pepper finely chopped
* Oil
* Vinegar for the lotus root water
* 1 tbsp sesame seeds
* Pepper
* 1.5 tbsp soy sauce
* 1 tsp sesame oil

Method

• Put sliced root into vinegar water
• Drain well before cooking
• Heat large frying pan with oil
• Add ginger and garlic
• Stir fry until the oil is very fragrant
• Add the drained lotus root in a single layer
• Cook until the lotus root slices start to change color
• Add the chili peppers and green onions
• Stir fry
• Add the sesame seeds,pepper, soy sauce and sesame oil
• The lotus root will get a bit caramelized from the soy sauce

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