| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Appetizer | 6 | Servings |
INGREDIENTS
| 1 | lb | Lotus root |
| 4 | c | Ice water |
| 4 | c | Water |
| 2 | tb | Peanut oil |
| 3 | dr | Tabasco sauce; more or less |
| 1 | tb | Sugar |
| 2 | tb | Vinegar |
| 2 | tb | Soy sauce |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
1. Peel lotus root. Cut lengthwise in half; then slice very thin. Soak 10 minutes in ice water and drain. 2. 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. 3. Heat oil. Add Tabasco Sauce and stir in quickly. Pour into a cup. Add sugar, vinegar, soy sauce and sesame oil, blending well. 4. 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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