Henry Hugh's lotus root with sugar snaps from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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

  • Breadcrumbs on January 25, 2011

    A nice blend of crispy, fresh, crunchy veggies dressed in a very mild sauce. The subtle sweetness that the Lotus Root adds to this dish is what really elevates it. The Chinatown grocer was very helpful in instructing me to select an unblemished root with a creamy-pink hue. She also was quick to instruct me not to break root segments apart. The lotus root looks a bit like a string of sausages! Evidently it’s bad luck to pull the root sections apart. As instructed, I stored the root in the fridge until I needed it. To prepare, you simply treat it as you would a potato. Give it a good clean, trim, peel and slice. In this case Young instructs you to halve the root lengthways then cut into 1/4 inch half-moon shaped slices. I elected to slice mine much thinner since I intended to skip the blanching step to save time. This dish is very basic but we appreciated its freshness and subtle flavours, a perfect accompaniment to two our two other spicy dishes. I’d make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.