Kung Pao Lotus Root

Step 1

Peel the skins and then cut lotus root into 1cm thick pieces.

Step 2

Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.

Step 3

Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.

Step 4

Place cooked lotus root pieces in and stir in stir-fry sauce.

Step 5

Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.

Step 6

Add toasted peanuts and give a big stir-fry to mix everything well.

Step 7

Garnish chopped scallion white and serve with steamed rice.