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Marinated Lotus Root

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Rating: 5/5
2 reviews

ready in: 1-2 hrs
serves/makes:   8

recipe id: 50353
cook method: stovetop

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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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44 calories, 1 grams fat, 9 grams carbohydrates, 1 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
This recipe is gorgeous and delicious. I've made it very spring for the past 3 years and the only way I've tweaked it was to double it and add some chili sesame oil in addition to the regular sesame. This year I may add cucumber as well. Love it!

Registered Member at
Member since:
Mar 30, 2010

REVIEW: 5 star recipe rating
This recipe is easy, delicious and truly beautiful. The only thing I wish I had done differently is double the recipe. Perfect for warm spring days and I can see it being a hit on an appetizer plate in the summer too!

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