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Recipe: Lotus root with preserved vegetables

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Editor's note: As interest in Yunnan cuisine increases around China and the rest of the world, GoKunming contributor Guo Duomi will occasionally offer recipes for traditional Yunnan dishes. If there is a certain dish you would like to see a recipe for, please send us your ideas via our contact form.

Lotus root with preserved vegetables - yancai oupian (腌菜藕片)
The lotus root is a common ingredient in many Chinese cuisines, being much more abundant than it is in Western countries. In Yunnan during the warmer months it is often eaten cold in a soy and vinegar marinade. During winter this recipe featuring preserved vegetables (yancai - 腌菜) makes a nice accompanying dish.

1 large lotus root
½ cup of mixed preserved vegetables*
2 dried chillies
1 tsp salt
Oil for frying
* Preserved vegetables are available in infinite variety in China and from Asian groceries worldwide. Those typically available in Yunnan will contain some chilli and a variant like that pictured is recommended for use in this recipe.

Peel the lotus root and slice it thinly. Add about two tablespoons of oil to a wok on high heat, break up the chillies by hand and fry for about thirty seconds.

Add the lotus roots and the salt and stir fry for around 1 minute. Add about ½ a cup of water to the wok and stir fry for a further minute. Add the preserved vegetables and cook for around 45 seconds until well heated through. Transfer to a plate and serve.

Happy Eating!

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