Sour and spicy lotus root

(suanla oupian)

Ingredients:

One medium-sized lotus root

Ten Sichuan peppercorns (add more or less according to taste)

Six dried red peppers (to taste)

One heaped tablespoon of white sugar

One-third teaspoon salt

Two slices of green onion, each 3 cm long

Two to three slices of ginger

One tablespoon medium soy sauce

Five tablespoons of dark vinegar

A small drizzle of sesame oil

Instructions:

1. Slice the ou into circles about 2 mm thick. Chop these in half to allow the ou to better absorb the flavors. Soak the ou in clean water to release some of the starch. Meanwhile, peel and slice the ginger, and chop the onion into two-to-three chunks about 4 cm long.

2. Heat the wok over a high flame and add one to two tablespoons of cooking oil, then reduce the heat. Throw in the dried red chilies and Sichuan peppercorns. Within seconds they will become fragrant and the peppercorns will start to darken. Add the onion and ginger. When they start to release their scents, turn up the heat and add the sliced ou.

3. Stir fry the ou for about 10 seconds, then pour in the soy sauce and continue frying. Add the sugar and stir to mix evenly, then pour in the vinegar. Watch the fluid level in the wok - if it starts getting dry, add a little water. Sprinkle in the salt.

4. When the ou is no longer pure white and looks slightly translucent, add a little sesame oil and turn off the heat. Continue stirring for a few seconds longer, then remove the ou from the wok and serve immediately.

(China Daily 07/27/2012 page27)