Pickled lotus root and spinach

Pickled lotus root and spinach

By
From
Chinese Unchopped
Serves
4
Prep
20 mins
Cooking time
45 mins
Photographer
Martin Poole

Lotus root is essentially a natural filter – its porous texture absorbs flavour and moisture, making it easy to pickle. The best thing about pickling lotus root is that it keeps its crunch and has an earthy taste, which holds and complements the flavour of the pickling liquid. Adding the spinach accentuates that earthiness, while its contrasting softness brings out the lotus root’s great texture.

Ingredients

Quantity Ingredient
1 x 8-10cm lotus root stick
100g chinese spinach or baby spinach leaves

The pickling liquid

Quantity Ingredient
10 tablespoons chinkiang black rice vinegar
8 tablespoons caster sugar
2 tablespoons salt
100ml hot water
4 tablespoons sesame oil
3 star anise
20 sichuan peppercorns, lightly crushed
4 garlic cloves, finely sliced

Method

  1. Mix all the pickling liquid ingredients together in a bowl until the sugar is fully dissolved.
  2. Bring a saucepan filled with water to a boil. Peel and cut the lotus root into 2mm slices, then add to the pan and blanch for 3 minutes. Remove from the pan and cool under running cold water, then drain.
  3. Fill a clean, tight-lidded jar, bowl or lidded container with the blanched lotus root and spinach leaves and pour over the pickling mixture until the veg are fully covered and the container is full. Pop on the lid and leave to pickle for a minimum of 45 minutes for immediate use, or up to 1 day for maximum flavour.

Tip:

  • Lotus root tends to come in vacuum packs containing 3–4 root segments, which would probably be too much for just one recipe. To stop any going to waste, try making this recipe alongside the Five-spice Lotus Leaf Chicken with Chinese Sausage.
Tags:
Chinese
School of Wok
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