Sautéed Lotus Root Slices in Vinegar Sauce

Sautéed Lotus Root Slices in Vinegar Sauce

　　Ingredients: 400g tender lotus root, ½ tsp light soy sauce, 2 tbsp vinegar, salt and monosodium glutamate (MSG) to taste, 1 tsp cornstarch, ½ tsp Chinese prickly ash oil, and an appropriate amount of minced scallions and ginger.

　　 Preparation steps:

　　 1. Remove the joints from the lotus root, peel and wash it. Cut it lengthwise into halves, then slice it thinly. Briefly blanch the slices in boiling water, drain and set aside.

　　 2. Heat 3 tbsp of oil in a wok over high heat until warm. Add the minced scallions and ginger, then immediately pour in the vinegar. Add the light soy sauce, salt, and 4 tbsp of clear broth. Stir-fry the lotus root slices briefly, thicken with cornstarch, drizzle with Chinese prickly ash oil, stir well, and serve.

　　 Features: Delicious flavor, pleasantly sweet and sour.