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Crunchy and Tangy Fresh Lotus Root Salad

Salads, Pickles, and Other Cold Foods

Crunchy and Tangy Fresh Lotus Root Salad
1 Tablespoon oil
2 fresh lotus roots, washed, peeled and sliced crosswise
2 scallions, sliced
1/2 teaspoon salt
1 teaspoon sugar
1 Tablespoon Chinese rice vinegar
1. Heat wok or fry pan and add the oil, then the lotus root slices, scallions, salt and half of the sugar, and continue to stir-fry for three minutes. Then add half-cup of water and reduce heat, and cover the wok or pan and cook for five minutes. Then remove the vegetables with a slotted spoon to a serving dish.
2. Drizzle with the vinegar and sprinkle the remaining sugar on top, and serve hot or cold.

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