椒麻醋溜蓮藕

As someone who is a self-diagnosed trypophobic, it’s a little strange that I love lotus root as much as I do. Not only are they cool-looking, but the crunchy texture is unlike anything else. The following is an easy recipe mom uses for a quick veggie side dish. It takes 15 minutes to make and is a great textural add to any family meal.

Ingredients

• 1 lotus root
• 1 red chili pepper
• 1 tsp Szechuan peppercorn
• 1 tsp neutral cooking oil
• 1/2 tsp vinegar
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 1/4 tsp salt

Instructions

1. Peel lotus and cut into thin slices.
2. Cut chili pepper into thin slices.
3. Rinse lotus slices in water to remove starch
4. Heat cooking oil in wok and roast the peppercorn until browned. Remove the peppercorns from the oil and discard.
5. Add chili, stir for a minute. Then add lotus, soy sauce, sugar, salt. Stir fry for about 5 minutes
6. Drizzle vinegar, mix, stir briefly, then serve hot.