Lotus Root Salad with Garlic Chile Dressing
炝拌藕片
Blanched lotus root slices are cooled and tossed with a garlic-chile dressing, sesame and cilantro.
Published
Ingredients
Quantities are included where specified in the original recipe.
- lotus root
- 1 spoonfulsalt for boiling
- 1 spoonfulwhite vinegar for boiling
- water
- sesame seeds
- garlic
- scallions
- chili powder
- dried chile strips
- hot oil
- 2 spoonfulslight soy sauce
- 2 spoonfulsvinegar
- 1 spoonfuloyster sauce
- 1/2 spoonfulsugar
- salt for dressing
- a littleMSG
- a littleSichuan peppercorn oil
- sesame oil
- cilantro
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Thinly slice lotus root and rinse away starch. Bring water to a boil with the boiling salt and white vinegar. Boil lotus root for 2 minutes, then cool.
- 02
Put sesame seeds, garlic, scallions, chili powder and dried chile strips in a bowl and pour over hot oil.
- 03
Mix in light soy sauce, vinegar, oyster sauce, sugar, dressing salt, MSG, peppercorn oil and sesame oil.
- 04
Arrange lotus root on a plate, add cilantro and dressing and toss.
Illustrated Cooking Guide
Open an illustration to view it full size and zoom on your phone.
Cooking Method
Lotus Root Salad with Garlic Chile Dressing
Blanched lotus root slices are cooled and tossed with a garlic-chile dressing, sesame and cilantro.
Ingredients
- lotus root
- 1 spoonfulsalt for boiling
- 1 spoonfulwhite vinegar for boiling
- water
- sesame seeds
- garlic
- scallions
- chili powder
- dried chile strips
- hot oil
- 2 spoonfulslight soy sauce
- 2 spoonfulsvinegar
- 1 spoonfuloyster sauce
- 1/2 spoonfulsugar
- salt for dressing
- a littleMSG
- a littleSichuan peppercorn oil
- sesame oil
- cilantro
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Thinly slice lotus root and rinse away starch. Bring water to a boil with the boiling salt and white vinegar. Boil lotus root for 2 minutes, then cool.
- 02
Put sesame seeds, garlic, scallions, chili powder and dried chile strips in a bowl and pour over hot oil.
- 03
Mix in light soy sauce, vinegar, oyster sauce, sugar, dressing salt, MSG, peppercorn oil and sesame oil.
- 04
Arrange lotus root on a plate, add cilantro and dressing and toss.
Related Recipes
Sliced Pork with Chili Oil and Garlic Sauce
红油蒜泥白肉
Cooked pork rump and cucumber are served with a garlic, chili oil and Sichuan pepper dressing.
View recipe
Smashed Cucumber with Chili Oil and Mustard
拍黄瓜
Smashed cucumber is tossed with hot-oil garlic, aged vinegar, chili oil and a little mustard seasoning.
View recipe
Mala Cucumber with Garlic and Chile Oil
麻辣黄瓜
Salted cucumber is tossed with garlic and a cooked peppercorn-chile dressing for a spicy, tingling cold dish.
View recipe
Quick-Pickled Radish with Chile Oil
炝腌脆萝卜
Salted radish slices are squeezed dry and dressed with garlic and a cooked chile-peppercorn oil.
View recipe
Kelp Carrot and Glass Noodle Salad
凉拌三丝
Shredded kelp, carrot and glass noodles are tossed with a chile-garlic dressing and fresh herbs.
View recipe
Dried Stem Lettuce with Chile Dressing
炝拌贡菜
Rehydrated dried stem lettuce is briefly blanched and tossed with a hot-oil garlic and chile dressing.
View recipe