I would have this dish so much more often if those lotus root thingy's weren't so darn elusive. I often find them hidden in the produce section in korean or chinese grocery stores, tucked inside boxes full of shredded paper. When I get my hands on them though, it's totally worth the hunt. The greens are easier to find choose the ones with the really thick stocks they saute the best and remain the most crunchy.
1 bunch chinese greens
1 clove garlic,minced
1 inch piece ginger, grated
2 or 3 lotus root
1 tbsp coconut oil
1 tbsp lime juice, fresh
1 tbsp bragg's
1 tbsp black and white sesame seeds
Peel 2 or 3 lotus root and slice 1/2 inch thick. Soak the slices in a bowl with 1 tsp of vinegar and water to cover. This removes excess starch and prevents browning, I soak them for about 30 minutes. Rinse and drain just before cooking.
Bring a large pot of water to a boil and trim crummy ends of of the greens as well as any discolored leaves, I leave the flowers on but you don't have to. Add greens to boiling water until they are bright green, this shouldn't take more than a few minutes. Dip in a cold water bath and set aside to dry.
Heat coconut oil in a wok over medium heat, add garlic and ginger, saute for 30 seconds then add drained lotus root. they should start to turn transparent and brown slightly, flip and repeat for the other side, this doesn't take very long, maybe 2 minutes a side, add greens, lime juice and bragg's. Continue to saute at a slightly higher heat tossing to coat for 3 to 5 minutes, depending on how you like your veggies.
Plate and serve with chinese 5 spice chicken or have with brown rice for a vegetarian twist.
Ps. chinese 5 spice recipe is coming soon
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I am so happy you found us please stay tuned regularly for new recipes. We focus on food made without gluten, paleo, vegan and raw foods and sometimes dairy and egg free but mostly the focus is on scrumptious!