Sautéed Lotus Root
I used to have the same problem when I buy lotus roots - it is usually sold in packets of 2 segments or more, either separated or still conjoined, and when I buy it to make lotus root soup I don't need to use all 2 segments and therefore I will always be left with 1 segment sitting in the fridge awaiting its fate. Fortunately I discovered other ways of cooking lotus root, one is to bake thin slices of it and toss in salt for a healthy lotus root chips snack, and another is to sauté it, which is this Sautéed Lotus Root recipe that I am about to share in this post. Both ways are extremely easy and straightforward, and extremely delectable and perfect to have as mid-day snacks.
What's wonderful about sautéing lotus roots is how the crunchiness is retained in the lotus roots even after you have tossed them over and over in the skillet to completely cover them in the sauce. The thin strips of ginger used in this recipe complements the crunchy texture of the tasty lotus roots and adds a touch of spice to the saltiness of the soy sauce which is balanced out by the pinch of sugar that is included to caramelize the slices of lotus roots. I could eat this everyday. Recipe after this yummy photo!