Sweet-and-Sour Shredded
Lotus Roots
Ingredients
1 lb (500 g) lotus roots
1 tbsp vegetable oil
5 whole Sichuan peppercorns
1 tsp soy sauce
1 tbsp vinegar
1 tbsp sugar
1 tsp cornstarch (cornflour) dissolved in
1 tsp water
Directions
- Peel, wash, and shred the lotus roots.
- Heat the oil in a wok until the oil
surface ripples. Roast the peppercorns
until brown, then discard. Add the lotus
roots shreds and stir-fry 1 minute. Add
the soy sauce, vinegar, sugar, and cornstarch
mixture. Cook, stirring, until thickened.
Remove and serve.
