Kung Pao Lotus Root
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
2
-
Calories
571 kcal
-
Course
Main Course
-
Cuisine
Chinese
Kung Pao Lotus Root
Description
This Kung Pao Lotus Root recipe highlights lotus root cut into firm, bite-sized pieces blanched to retain crunchiness. The cooking starts with frying aromatics like garlic, ginger, dried chili peppers, and Sichuan peppercorns in oil, which infuse the dish with characteristic heat and numbing sensations. The lotus root is tossed in, and the kung pao sauce — made from dark and light soy sauces, vinegar, sugar, sesame oil, and cornstarch for slight thickening — coats the ingredients evenly. Toasted peanuts add nutty texture, while chopped scallions bring freshness to the finished dish.
The lotus root maintains a crisp texture that contrasts well with the spicy and sour notes of the sauce, creating a flavorful, textured stir-fry served hot as part of a meal.
Ingredients
- 400 g lotus root , peeled and cut into 1 cm thick pieces
- 2 garlic sliced, cloves
- 1 ginger sliced, small thumb size
- 1/2 cup peanuts toasted or fried, skinless
- 4 scallions , white part and green part separated
- 6-10 dried chili peppers , change the amount according how hot you wish it to be
- 2 tbsp. neutral cooking oil generic cooking oil
- 15-20 Sichuan peppercorns whole
Kung Pao Sauce
- 1/2 tbsp. dark soy sauce
- 1 tbsp. soy sauce light
- 1 tsp. salt
- 1 tbsp. vinegar
- 1/2 tsp. sugar
- 1 tsp. sesame oil
- 1 tbsp. cornstarch
- 2 tbsp. water
Instructions
- Peel and cut lotus root into small dice around 2-3 cm in diameter. Bring a large pot of water, add a small pinch of salt, and blanch the lotus root for 1 minute. Transfer out and drain.
- Prepare the kung pao sauce and all the other side ingredients.
- Heat oil in a wok and fry garlic, ginger, dried pepper, Sichuan peppercorn, and scallion sections over slow fire until aroma.
- Place cooked lotus root pieces in, fry for another minute.
- Pour in kung pao sauce, add peanuts. Continue frying to make sure the sauce is well coated on each of the cubes. Garnish chopped scallion sections. Mix well. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 17g | 34% |
| Fat | 36g | 55% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1670mg | 70% |
| Potassium | 1538mg | 33% |
| Fiber | 15g | 60% |
| Sugar | 3g | 6% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 94mg | 104% |
| Calcium | 160mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
