STIR FRY LOTUS ROOT
This delicious and crunchy food has been used for thousands of years to support Lung function as well as Liver function. Sautéed, juiced, or ground for tea, the lotus root is a great addition to your diet, especially in autumn.
[cooked-sharing]
Peel the Lotus Root, cut in half lengthwise, and then slice thinly.
Chop the scallion in 1-inch pieces, separating the green from the white portions.
Heat the wok well, then add the oil and continue to heat.
Add a pinch of salt and the white portion of the scallion.
Stir in the lotus root, and continue to cook for about 3 minutes.
Finish off by adding a splash of rice wine, hot sauce to taste.
Toss and serve warm.
Note: If the Lotus sticks to the wok, add a few drops of water and continue to mix.
Ingredients
Directions
Peel the Lotus Root, cut in half lengthwise, and then slice thinly.
Chop the scallion in 1-inch pieces, separating the green from the white portions.
Heat the wok well, then add the oil and continue to heat.
Add a pinch of salt and the white portion of the scallion.
Stir in the lotus root, and continue to cook for about 3 minutes.
Finish off by adding a splash of rice wine, hot sauce to taste.
Toss and serve warm.
Note: If the Lotus sticks to the wok, add a few drops of water and continue to mix.
