Dry-fried lotus root from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 124) by Kian Lam Kho and Jody Horton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on February 19, 2016

    Oh my goodness, this just might be my new favorite food. Our little Asian market gets a small amount in once a week, and it sells out quickly, so Mr. N went in immediately after the delivery and the shop owner brought it out of the back, and broke off a lobe for him. Neither my husband, nor our dinner guests, had ever had lotus root before, so I stuck to my original impulse and sliced it crosswise, just so everyone could see the beauty of the root. I cut back on the chiles, not the amount, but the type, using half of our very hot Chinese chiles, and half Japones, as our friends might not have been as heat-loving as me. This was part of a dinner with several dishes from the book, and a couple snack items from elsewhere, but the lotus root was the one dish that had no leftovers. I just might become a regular at the weekly morning lineup after the lotus root delivery. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031589?commentId=9811617

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