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Spring Flavors of China: Lotus Root and Shrimp 虾仁炒莲藕


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You're welcome, Zeppa. You can probably find it already sliced as well as whole. Using the vacuum packed slices saves a step.


Lotus root is easy to work with. Since it can safely be eaten raw, the cooking times don't need to be exact. (Same goes for the carrots.) Lotus remains crunchy after being stir fried and that is part of the charm of this dish. The colors look good and the textures contrast: crunchy vegetables and tender shrimp. 


Some recipes need to be made precisely in order to be a success, but this one is forgiving and tolerant. Hope you give it a try!

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