Bowl of Lotus Pond Stir Fry
(click to enlarge)

Lotus Pond - Stir Fry
China - Zhejiang
  -   He Tang Xiao Chao
Serves:
Effort:
Sched:
DoAhead:  
4 side  
**
30 min  
Prep
This is a magnificent stir fried "salad" of pond and land vegetables. The flavor is light, but intriguing, with an interesting contrast in textures. It can be used as a warm appetizer or as a side for stronger flavored main dishes. There's a fair amount of prep, which can be done ahead (see Note-4), but cooking is very fast.


8
5
1-1/2
8
4
1/4
1
-------
1/2
3
1/2
1/4
-------
4
1/2
1/2
2
oz
oz
oz
oz
oz
in

---
t
T
t
t
---
c
t
t
T
Lotus Root (1)
Celery
Carrot
Water Chestnuts (2)  
Lily Bulbs (3)
Ginger root
Scallion
-- Glaze
Potato Starch
Water
Salt
Sugar
------------
Water
Salt
Oil
Oil
Prep   -   (20 min)
  1. Trim ends and peel LOTUS ROOT. Slice in half lengthwise and slice crosswise a little less than 1/4 inch thick. Hold in lightly salted cold water until needed.
  2. De-string CELERY, cutting off the edges should be good enough. Slice on a sharp diagonal about 1/2 inch wide. Mix with Lotus Root
  3. Peel CARROT and slice lengthwise about 1/8 inch thick. Cut slices on a sharp diagonal to match the celery slices. Mix with Lotus Root.
  4. With a sharp vegetable slicing knife, take a thin cut from top and bottom of WATER CHESTNUTS, then peel around the rest with a vegetable peeler. Slice into 3 or 4 rounds, depending on size.
  5. Trim root and discolored stem end from LILY BULBS and separate all the flakes. Pinch off any discoloration. Mix with Water Chestnuts and keep them both in cold water until needed.
  6. Slice GINGER crosswise very thin. Cut off white part of SCALLION and crush it lightly. Mix. (Use the Greens for something else).
  7. Mix all Glaze items.
RUN   -   (7 min, exclusive of boiling water)
  1. In a saucepan bring 6 cups Water to a rolling boil. Stir in 1/2 t Salt and 1/2 t Oil. Stir in drained Lotus Root mix and bring back to a boil over high heat. Hold at a full boil for about 1-1/2 minutes to just barely cook.
  2. Stir in drained Water Chestnut mix and bring back to a boil over high heat. As soon as up to a boil, drain in a strainer - do not overcook.
  3. In a wok or spacious sauté pan, heat 2 T Oil. Stir in Ginger mix just until aromatic. Stir in the drained Vegetable mix and fry tumbling over high heat until well heated through.
  4. Stir in Glaze mix until glossy.
  5. Serve as a warm appetizer, or as a side to a contrasting main dish. You can remove the slices of Ginger and the Scallion before serving.
NOTES:
  1. Lotus Root:   Actually a Rhyzome, not a root, these are available fresh in many Asian markets year round. They are also available peeled and sliced, frozen or in vacuum pack, though I've found the fresh roots seem to cook better. For details see our Lotus page.
  2. Water Chestnuts:   Weight is for Fresh unpeeled Water Chestnuts. Canned are much more convenient but not nearly as good. If you must use canned, use 5 ounces (usually 1 can). For details see our Water Chestnuts page.
  3. Lily Bulbs:   These bulbs of the Lanzou Lily are pretty much essential to this recipe as they provide most of the sweetness. They are now quite common in Asian markets in North America. They are sold vacuum packed, 4 bulbs to a package, with an overall weight of about 4 ounces. They are quite perishable and should not be stored long. For details see our Lily Bulb page.
  4. Prep:   This can be done even a day ahead if the Lotus Root mix and the Ginger mix are packed under water, sealed in heavy plastic bags or jars and refrigerated.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
csv_lotusp1 161218 lfr204   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking and non-commercial use permitted