| 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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