11396 30 minutes 30 minutes Sat Jan 12 10:00:47 -0800 2008 Tue Jan 29 19:18:45 -0800 2008 Korean User http://www.chow.com/recipes/11396 Wed, 30 Jan 2008 03:18:45 GMT One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.

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Prepare the Lotus: If using whole root–Wash and peel the root. Whole or sliced–Heat water to boiling, add lotus root, vinegar and apple juice, and boil for 20 minutes. Whole–After boiling and cooling, carefully cut the root (root may be tough) into approximately 1/8 to 1/4 inch slices.

Prepare the sauce: In a small mixing bowl, combine the brown sugar, soy sauce, apple juice, and water. Mix until the brown sugar is mostly dissolved. Add the honey and mix well.

Cooking: Heat the sesame oil in a round bottomed stir fry skillet over high heat. Add the lotus root and stir fry for 30 seconds to 1 minute. Reduce heat to medium, add the stir fry sauce, and stir continuously until there is almost no liquid remaining in the skillet. Remove from heat and cool to room temperature. Optionally, you may garnish each serving with a light sprinkling of chopped green onion and toasted sesame seed.

Serve as a snack or as one dish in a traditional Korean Ban chan array.

]]> http://www.chow.com hannaone 51 Side Dish 16 ounce (approximate) Fresh Lotus root (whole or sliced)

]]> 1/2 Teaspoon rice vinegar

]]> 1 Teaspoon apple juice

]]> 4 cups water

]]> 2 Tablespoons sesame oil

]]> Stir Fry Sauce:

]]> 2 Tablespoons brown sugar

]]> 3 Tablespoons soy sauce

]]> 1 Tablespoons water

]]> 1 Tablespoon apple juice

]]> 1 teaspoon honey

]]> Optional Ingredients:

]]> 1/2 teaspoon Toasted Sesame Seed

]]> 1 finely chopped green onion

]]> 4033 korean 12257 ban chan 489 lotus root 497 asian 13622 hannaone