Super easy pan-fried stuffed lotus roots with minced pork filling and a spicy dip.

Lotus root(莲藕) is a popular root ingredient in China. It is actually the steam of the plant with a crunchy texture. You may hear of the name of the lotus flower. To me, lotus flower is one of the most beautiful flowers in the world. Lotus usually grows in mud (in lakes or rivers). Originally natural lotus root is in mature in the fall. But now it is available around the year in China. Classic cooking ways of lotus root include stir-frying, deep-frying and soup. Lotus root soup has been an indispensable soup dish to a classic Hubei style Spring Festival meal.

Tips for buying lotus root

As the lotus root sunk in the mud, it is extremely important to purchase ones with the unbroken ends. Otherwise there might be sand inside the holes.

Tips for preparing

Cut the two hard ends off and then peel the skin off. Then cut into slices or dices.

Ingredients

1 stem lotus root, skin removed and sliced
1/2 cup minced pork or shrimp
Pinch of salt
1 tablespoon whisked egg
1 teaspoon light soy sauce
dash of pepper
oil for pan-frying
salt and pepper for garnishing
chopped green onion for garnishing

dip

1 tablespoon Chinese red oil
1/8 teaspoon toasted sesame seeds
1 tablespoon light soy sauce
1 teaspoon sesame oil
1/8 teaspoon chopped green onion

Instructions

Cut the lotus root into slices and then soak in clean water.
Marinate minced pork or shrimp with salt, egg, light soy sauce and pepper.
Place around 1 teaspoon filling in the center of one lotus root slice, and the cover with another one.
Brush some oil in a pan and fry all lotus root slices until slightly brown and soft. Turn over to cook the other side too.
Garnish some salt, pepper and green onion and serve with dip.