Cooking Instructions
- 1
Peel the skins and then cut lotus root into 1cm thick pieces.
- 2
Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.
- 3
Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
- 4
Place cooked lotus root pieces in and stir in stir-fry sauce.
- 5
Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.
- 6
Add toasted peanuts and give a big stir-fry to mix everything well.
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