Lotus Root & Peanut Salad

凉拌花生莲藕liáng bàn huā shēng lián ǒu


1 small lotus root

2 tbsp + 1 tsp olive oil

1/2 tsp Sichuan peppercorn

1/4 tsp minced ginger

1 green onion

1 tsp minced garlic

2 tbsp light soy sauce

1 tbsp water

2 tsp black vinegar

1/8 tsp salt

1/3 cup raw peanuts

Prep Ingredients

  1. Peel and trim the ends of the lotus root.

  2. Slice the lotus root into slices as thin as you can get them.

  3. Soak the slices in cold water.

  4. Spread the peanuts on a plate, add 1 tsp olive oil, and stir to cover evenly.

  5. Microwave the peanuts for 1 minute, then flip & stir the peanuts.

  6. Microwave the peanuts for 1 more minute, and set aside to cool.

  7. Mince ginger.

  8. Chop green onion into small pieces.

  9. Mince garlic.

Make the Salad

  1. Heat a pot of water on high.

  2. Once boiling, add the lotus root slices - make sure the slices are completely covered by the water.

  3. Let boil for 4 minutes, then strain the lotus root slices into a mixing bowl.

  4. Add the green onion pieces and garlic to the mixing bowl.

  5. Heat a pan on medium-high.

  6. Add ginger, 2 tbsp olive oil, and the Sichuan peppercorn to the pan.

  7. Let fry for ~2 minutes until the ginger is dried and the peppercorn is dark red.

  8. Let cool for 30 seconds, then pour into the mixing bowl.

  9. Use a spoon or chopsticks to remove the Sichuan peppercorns from the bowl.

  10. Give the pan a quick paper towel wipe, then heat over low heat.

  11. Add soy sauce, vinegar, water, and salt to the pan.

  12. As soon as the ingredients start to boil, turn off the heat, and pour the sauce into the mixing bowl.

  13. Add the peanuts to the bowl as well.

  14. Use a spoon or chopsticks to mix well and transfer to a serving plate (if you want).

  15. Serve as either a warm dish, or if you want it cold, leave in the refrigerator for a half-hour before serving!