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.
Serving size: Complete recipe
Calories 426 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 0.85 g4.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1511.4 mg63%
Total Carbohydrates 89 g29.8%
Dietary Fiber 22.3 g89.4%
Sugars 10.2 g
Protein 13 g25.5%
Vitamin A Vitamin C 332.6%
Calcium 20.7% Iron 30.9%
*Based on a 2000 Calorie diet