Lotus Root Dish

About two weeks ago, I watched a cooking show: Kylie Kwong: Magic of China. There, she told us about her hometown in The China Republic and her visit to a lotus farmer. I found out that to harvest the lotus root, one needs to do it manually: barefooted! It was very interesting because I've never learned about it before.

When Kylie cut the root into pieces, that's when I found out that I'd had the lotus root in a Sukiyaki dish. Crunchy, not exactly juicy. Have you tried bamboo shoot in a spring roll? That's a little bit similar in texture. Definitely giving a specific crunch to any dish.

When I saw the veggie in the supermarket, I decided to be adventurous. I bought the item and, after standing in front of it for five minutes, a mushroomy light soya sauce.

At home, I peeled the root, slice it thinly (0.5 cm) and washed the slices under running water. I mashed some garlic, sliced a thumb of ginger and sauteed them in a wok for 3 minutes until fragranced. I added the light soya sauce, a little bit of sugar, sesame seed oil, and oyster sauce. Then, came the sliced lotus root. Since we had some asparagus and ling zhi mushrooms, I put those too. I had a little taste, and it's ready. I cut up some red chillies and sprinkled those on top.

With fresh steamed rice? YUUUMMMMMM!!!!