Weekend Herb Blogging - Lotus Rotus with Black Wood Fungi Stir Fry

The Pancakes are still on a high after last week's post on WHB#210. I am submitting this recipe for this week's Weekend Herb Blogging#211. This week event will be hosted by Lynne from Cafe LynnyLu. WHB is a weekly food blog event that showcases information and recipes about herbs, vegetables, fruits and other plant ingredients. WHB is now organized by Haalo ofCook(almost)AnythingAtLeastOnce. The rules for taking part can be found here. Take part and share! The more the merrier!


This week will be on this simple and yet nutritious recipe.


Lotus roots originate in Asia. It has a white, crisp flesh with a lacy texture and very mild flavour.  After cleaning the root of mud, peel and slice it.  Put the slices in a box and chill it in the refrigerator.  They will make a cool, refreshing snack.  The lotus slices can also be candied and serve as sweet treats.


This recipe that I am sharing here is a easy stir-fry, an appertiser from my Mum's recipe book for vegetarians.


Enjoy.


Lotus Rotus with Black Wood Fungi

You will need: (Serves 2-4)



• ½ lotus root (6-8 cm)
• 6 black wood fungus
• 2 slices ginger
• 1 cup water
• cooking oil
• 10 dried sze chuan pepper
• 1 red chilli

For the cold dressing
• ½ cup white / rice vinegar
• 3 tablespoon sugar
• salt
• ¼ cup water
• fish sauce (optional)


This is supposed to be a cold dish entrée but it can be tweaked to be served as a main dish too.  Highly nutritious and easy to prepare, this dish will go down well with the busy urbanites.

1.  Wash the lotus root and cut into thin slices.  Prepare the black wood fungi by removing the tough stem and wash under tap water.  Chop up the fungi to 3-5 cm wide.

2.  Cook sliced lotus and fungi in boiling water for 3-5minutes.  Remove once fungi are slightly softened but still crunchy to bite into.  Remove and leave aside to drain off excess water.

3.  Heat cooking oil and add in ginger slices.  Once ginger slices are browned, add in the cooked lotus slices and fungi.  Add 1 cup water and simmer under low heat for 10 minutes.

4.  Heat 1 teaspoon of oil on a skillet. Add sze chuan pepper to the hot oil under medium heat. After 10 mins, remove the peppers and keep the oil.

5. Add sliced chilli and sze chuan pepper oil before serving. (Boiled sliced carrots were used as garnish here.)

Variation: Cold Dressing

Dissolve sugar in water. Add vinegar for the tartness and sour taste. Add salt to taste. Adjust taste as desired. Mix well with drained lotus slices and fungi. Chill and serve cold.

Drizzle sze chuan pepper oil all over before serving.