Marinated Lotus Root
ready in: 1-2 hrs
recipe id: 50353
cook method: stovetop
1 pound fresh lotus root
1 tablespoon soy sauce
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon sesame oil
Peel lotus root, discard both ends, and cut in 1/8-inch-thick slices. Place in cold water to prevent discoloring, but drain before cooking.
Bring a pan of water to boiling. Add lotus root and cook for 3 minutes. Lotus root should be crisp-tender. Drain, rinse with cold water, and drain again.
In a plastic bag, mix the soy, vinegar, sugar, salt, and sesame oil. Place drained lotus root in the bag and seal. Refrigerate, turning bag occasionally to distribute marinade, for at least 1 hour or as long as 8 hours.
To serve, arrange lotus root on a serving plate and pour over any remaining marinade.
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