Sweet and Sour Lotus Root

Tang Cu Ou Pian (糖醋藕片)

A thick sweet 'n' sour sauce coats tender-crisp slices of fried lotus roots. This isn't your average take-out menu item, but it can definitely compete with the best of them.

Sweet and Sour has become synonymous with Chinese food in the West. However, lotus root, while popular in China, is often overlooked. Lotus root is extremely easy to prepare and cook. It has a delicious, subtle, almost potato-like flavor and firmness. When paired with a super flavorful sweet and sour sauce, lotus root makes for an incredible side that can rival even French fries.

This recipe is a great introduction to both preparing lotus root and making sweet and sour sauce. The sweet and sour sauce used in this recipe is perhaps the best I've ever tried and can easily be added to other fried foods. In fact, I prefer this sweet and sour sauce over other ketchup-based versions. If wanting to just prepare the sauce, simply focus on the steps not related to lotus root.

There is a lot of freedom in this recipe and every aspect can be easily customized. For instance, along with chopped ginger and garlic, one or two fresh red chilies can also be chopped and stir fried along with them to create a spicy sweet and sour sauce. Do you like the lotus root softer? Cook slightly longer. Don't have chicken stock available? Substitute with water, chicken bouillon, and MSG. Want a fancier garnish? Sprinkle with sesame seeds, finely sliced scallion, and chopped cilantro.

If unable to find lotus root, potato may be used as a suitable replacement. Potato can be prepared in almost the exact same manner as lotus root. Peel it, soak it, drain it, and fry it. However, while delicious, potato cannot compare to the flavor of lotus root and there is no true substitute for lotus root. Lotus root is unique in both flavor and texture.

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Serving: 4 people

Ingredients

2 sections of Lotus Root
1 large Tomato or 2 small Tomatoes (about 1/3 lb.)
Peanut Oil

Sauce
1/4 tsp. Salt
2 Tbsp. White Sugar
1 Tbsp. Chinkiang Vinegar
3 3/4 tsp. Corn Starch
3/4 cup Chicken Stock (Only about 2 Tbsp will be mixed with the other ingredients to make the Sauce, so be sure to reserve the remainder for stewing the tomatoes)

1 large clove of Garlic
1-inch cube of Ginger (about equal amount to the Garlic)
2 tsp. Sesame Oil

Garnish
Sesame Seeds (Optional)

Directions

1.) Wash the Lotus Root and cut it into two sections. Peel each section and then slice them thinly, about an 1/8-inch thick. Put the Lotus in a large bowl of salted water to soak for a few minutes.

(This will remove any residual dirt and give the lotus root slices a better texture when frying. A little white vinegar can also be added to the water for this purpose).

2.) Cut the Tomatoes into eighths and then cut into roughly 1/2-inch pieces. (This can be done quickly. No need to have perfect pieces because the Tomato will lose its shape while cooking.)

3.) In a small bowl, prepare the Sauce by combining the Salt, Sugar, Vinegar, and Cornstarch. BUT only add a few tablespoons of Chicken Stock, just enough to help the Cornstarch dissolve.

4.) Remove the Lotus Root from the water and pat with paper towels. Allow to air dry while heating the oil.

5.) Fill a wok about 1/3 full with Peanut Oil for deep frying, but DO NOT fill too full. (Too much oil and the hot oil can bubble over when the Lotus Root is added). Heat the Oil on high until hot. Fry the Lotus Root for about a minute until it loses some of its rigidity and starts to soften.

6.) Remove the Lotus Root and place on a wire rack for a few seconds to remove any excess oil. Then arrange the Lotus Root on a serving plate and store in a warm place while preparing the Sauce.

7.) Reserve the oil from the wok in a large bowl and return about 3 tablespoons of that oil back to a wok or skillet. Heat the oil on high until hot but not smoking. When hot, turn off the heat, add the Ginger and Garlic, and stir-fry just a few seconds until fragrant.

8.) Next, add the remaining Chicken Stock, turn on the heat, and bring to a boil.

9.) To the boiling stock, add the chopped Tomatoes and cook until the Tomatoes combine fully with the Stock, which should be about a minute or so after adding them. The Tomatoes will start to break down, and you can smash them easily with a wooden spoon.

10.) Optionally, once the tomatoes have full broken down, you can strain this tomato sauce through wire strainer to remove any large bits for a smoother sauce. Return the tomato sauce to the wok and return to heat.

11.) Stir the Sauce in the small bowl before pouring into the pan with the tomato sauce and stir continuously until the sauce thickens. Cook until the sauce reaches your desired level of thickness. (I prefer my sauce rather thick, so I let it reduce until it’s about the thickness of ketchup.)

12.) Remove the Sauce from heat and stir in the Sesame Oil.

13.) Finally, pour the sweet and sour Sauce over the Lotus Roots and serve with a sprinkling of Sesame Seeds.

 

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