Kung Pao Lotus Root

• Nutrition Info (Per Serving - 1 Cup):

  Calories: 290 kcal, Protein: 6g, Carbs: 38g, Fats: 12g, Fiber: 8g (High Fiber)

• History/Origin:

  Kamal Kakdi (Lotus Stem) is revered in Indian Ayurveda and Kashmiri cuisine (Nadru) for its cooling properties and crunch. Kung Pao is a classic Sichuan Chinese dish from the Qing Dynasty, famous for mixing spicy chili peppers with crunchy peanuts. This fusion replaces chicken with the naturally crunchy, beautiful lattice-patterned lotus root, creating a vegetarian masterpiece that is all about texture.

• 

  Ingredient List:

  • The Root: 300g Lotus Root (washed, peeled, thinly sliced), 2 tbsp Vinegar (for cleaning water), ½ cup Corn Starch (for dusting), Oil for frying.

  • The Aromatics: 8-10 Dried Red Chilies (whole), 1 tsp Sichuan Peppercorns (optional), 1 tbsp Chopped Ginger, 1 tbsp Chopped Garlic, ¼ cup Roasted Peanuts.

  • The Kung Pao Sauce: 2 tbsp Soy Sauce, 1 tbsp Rice Vinegar (or Apple Cider), 1 tbsp Sugar/Brown Sugar, 1 tsp Dark Soy Sauce, 1 tsp Sesame Oil, 1 tbsp Water.

  • Garnish: Scallions (Spring Onions).

  Detailed Method (Stovetop):

  1. Clean & Blanch: Soak sliced lotus root in water with vinegar to remove mud. Boil in salted water for 5 minutes. Drain and pat completely dry.

  2. Dust: Coat the dry slices thoroughly in corn starch. Shake off excess.

  3. Fry: Deep fry in hot oil until golden brown and crispy (like chips). Set aside on paper towels.

  4. Aromatics: In a wok, heat 1 tbsp oil. Add dried red chilies and peppercorns. Fry until chilies darken but don't burn. Add ginger, garlic, and scallion whites. Sauté for 30 seconds.

  5. Sauce: Pour in the pre-mixed Kung Pao Sauce ingredients. Let it bubble and thicken slightly (about 1 minute).

  6. Toss: Add the fried lotus root chips and roasted peanuts. Toss quickly on high heat to coat.

  7. Serve: Garnish with scallion greens and serve immediately for maximum crunch.

  Pro Tips (Tidbits):

  • Mud Check: Lotus roots grow in mud. You must clean the holes with a chopstick or soak in vinegar water, otherwise, the dish will be gritty.

  • Thin Slicing: The thinner you slice, the crispier it gets. Use a mandoline slicer if possible.

  • Soggy Prevention: Do not toss the chips in the sauce until you are ready to eat.

  Instant Pot Method (Steam-Sauté Hybrid):

  1. Steam Root: Add 1 cup water to IP. Place sliced lotus root in a steamer basket. Pressure Cook (High) for 0 minutes (Zero Minutes). Quick Release (QR). Drain and pat dry.

  2. Crisp: Select Sauté (Hi). Add 2 tbsp oil. Pan-fry the boiled roots until they get brown spots (won't be as crispy as deep-fried).

  3. Sauce: Push roots to the side, add aromatics and sauce to the center. Mix everything once sauce bubbles.

  Air Fryer Method (Healthy Chips):

  • Coat: Toss blanched and dried lotus root slices in 1 tbsp oil and corn starch.

  • Fry: Arrange in a single layer (do in batches). Air Fry at 190°C (375°F) for 12-15 minutes, flipping halfway, until they turn into hard, crispy chips.

  • Finish: Transfer to a bowl and toss with the hot sauce made on the stove/microwave.