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LYL – Stir-Fried Lotus Root with Bacon and Vegetables

This week’s recipe was a little bit off the beaten path, but thats the fun of learning of a new cuisine and cooking style! Were you able to find all the ingredients? Was this your first time cooking with lotus root? Leave a comment and/or a link to your blog post and let us know what you think!


5 responses »

    • I’m so sorry shopping for the ingredients was not easier but I am totally delighted that your stir-fry was a success (except for the spattering). It is one of my favorites especially in the autumn when lotus root is in season. Thanks for including the photo of the lotus flower. And I’m sorry I didn’t write that the lotus root should be dry. As I was writing the book I sometimes felt like i was being a nag always warning the reader to dry ingredients that tend to hold lots of water like bok choy or spinach.

      • Please, no apologies needed! I am well aware that everything needs to be as dry as possible. I should have dried them on a towel, rather than letting them sit in the salad spinner. Lesson learned. 😉

    • As usual your photography is mouth-watering. I can’t believe you were able to find fresh cloud ears. Now, I want to run to NYC’s Chinatown to see if they have it. Thanks for being such a dedicated WW member and sticking with this challenging recipe.


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