My life is sort of adventurous and exciting, but nothing like those National Geographic photographers. If you haven’t watched Photographer, the documentary series on Hulu, stop what you’re doing and go watch it.
These days my main source of adventure is exploring international supermarkets and experimenting with ingredients I’ve never cooked with before. I know, pretty lame compared to those photographers. Though what can I say I find exotic produce and plants in general more exciting than snakes. You should see my face when I discovered fresh lotus root at the market.
I have a feeling that if I were sailing to the North Pole with a crew, I’d be below deck improvising meals in the ship’s kitchen while everyone else was up top filming leopard seals eating penguins.
A big part of the adventure is the challenge. To make it even more challenging, I never Google a new ingredient beforehand. I let the scientist in me figure out what it can become. In this case, however, I did some research because I didn’t want to poison us, like I almost did with yuca. Some roots can be ruthless.
Lotus root is friendly, uncomplicated and cooks quickly.
All you have to do is peel it, slice it, and boil it in water with white vinegar for exactly two minutes to prevent oxidation. I wouldn’t eat it raw, it’s too hard to digest. The flavor is subtle, almost neutral, but the texture is crispy and snappy. Like me.
As for nutrition, it’s rich in fiber and potassium with a good dose of antioxidants.
Fresh lotus root looks like a chain of Siamese potatoes with a small stem that looks exactly like a dog’s willy. The outside looks nothing like the iconic lacy inside, no wonder I could never spot it in Asian supermarkets. It was probably right under my nose the whole time.
I easily found the pre-cut lotus in vacuum-sealed plastic bags, but there are two things I don’t do: pre-cut and plastic. Suffocating vegetables in plastic with preservatives is unhealthy to anyone, especially to the poor veggie. My new campaign is Be enthusiastic, skip plastic.
By the way, n Asian cultures, lotus symbolizes purity, enlightenment, and rebirth. That’s why my friend, the jeweler er Behind Lovelee Or, added it to our Down To Earth collection. Check it out! It’s a refreshing and unique collection.
Let each become all that
he was created capable of being:
expand, if possible, to his full growth;
and show himself at length in his own shape
and stature, be these what they may. —Thomas Carlyle
A few notes before you start:
- To save time and work, prepare my garlic ginger cubes and keep them in the freezer. They’re easy to make and convenient to have handy.
- Use any pepper you like or skip it altogether.
- Add other vegetables such as carrots and snap peas, and even romaine lettuce.
Easy Lotus Root Stir-Fry (Vegan, 10 Minutes)
Ingredients
- 1 tablespoon white vinegar
- 1 large lotus root - peeled and sliced
- 2 tablespoons oil
- 1 cube of garlic ginger*
- 1 small medium-hot chili - sliced
- 1 tablespoon soy sauce
- Pinch of salt
- 2 scallions - green part only, thinly sliced
Instructions
- Fill a small pot with enough water to cover the lotus root, add vinegar and bring to a boil. Put the sliced lotus in the pot and cook for 2 minutes. Strain and set aside.
- Warm oil in a large skillet over medium heat. Add garlic and ginger, and pepper and cook for 3 minutes, stirring occasionally. Add the boiled lotus root, soy sauce and salt. Stir-fry for 1 – 2 minutes and remove from the heat.
- Transfer to a deep plate, garnish with scallion, and serve.
Notes
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- *Instead of the cube you can use 1 tablespoon of crushed garlic and 1 tablespoon grated ginger
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- Use any pepper you like or skip it altogether.
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- Add other vegetables such as carrots and snap peas, and even romaine lettuce.
