Marinated Lotus Root
|Fresh lotus root||1 Pound|
|Soy sauce||1 Tablespoon|
|White vinegar||1 Tablespoon|
|Sesame oil||1 Teaspoon|
Peel lotus root, discard both ends, and cut in 1/8 inch thick slices.
Place in cold water to prevent discoloring, but drain before cooking.
Bring a pan of water to boiling.
Add lotus root and cook for 3 minutes.
Lotus root should be crisp-tender.
Drain, rinse with cold water, and drain again.
In a plastic bag, mix the soy, vinegar, sugar, salt, and sesame oil.
Place drained lotus root in the bag and seal.
Refrigerate, turning bag occasionally to distribute marinade, for at least 1 hour or as long as 8 hours.