| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Appetizer | 6 | Servings |
INGREDIENTS
| 1 | lb | Lotus root |
| 4 | c | Ice water |
| 4 | c | Water |
| 2 | T | Peanut oil |
| 3 | Tabasco sauce, more or less | |
| 1 | T | Sugar |
| 2 | T | Vinegar |
| 2 | T | Soy sauce |
| 3 | Sesame oil, more or less |
INSTRUCTIONS
Peel lotus root. Cut lengthwise in half; then slice very thin. Soak 10 minutes in ice water and drain. Meanwhile bring remaining water to a boil; then pour over lotus root and let stand 2 minutes. Drain. Cool under cold running water and drain again. Heat oil. Add Tabasco Sauce and stir in quickly. Pour into a cup. Add sugar, vinegar, soy sauce and sesame oil, blending well. Place lotus root in a bowl, pour dressing over and toss. Refrigerate, covered, only to chill (about 20 minutes). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 412mg
Potassium: 565.9mg
Carbohydrates: 33.5g
Fiber: 2.4g
Sugar: 20.6g
Protein: 1.7g