Braised Orange Anise Lotus Root
Delicately sweet braised orange anise lotus root is cooked and topped with an orange anise honey reduction.
- 2 tbsp lemon juice
- 300 grams lotus root
2 sections peeled, washed and sliced into 1/4 inch pieces (can use canned or preserved lotus in plastic)
- water enough to cover the lotus root in wok or pan
- 1.5 cups orange juice
freshly squeezed (or can use canned/boxed OJ)
- 4 whole star anise
(or 1 teaspoon ground 5 spice powder)
- 3 tbsp honey ( add more if you like it sweeter or if your oranges are not sweet enough for you)
- 1 tsp osmanthus flower optional for garnish
Wash, peel and slice your lotus root. Make sure you immediately sprinkle and rub the lemon juice on top to prevent oxidation. I used a peeler. Make sure you don't take to much off as just beneath are the little round holes that look pretty to display.
Place your lotus roots, lemon peel and just enough water to cover the lotus roots and boil for about 3 minutes. Drain lotus roots and rinse with cold water. Set aside the lemon rinds as you will no longer need these.
Place the lotus toot back into the wok/pan and add 1.5 cups of orange juice and star anise to the wok. Simmer for 30 minutes stirring the lotus roots occasionally. Add honey and simmer and stir just until about 75 percent of the orange anise honey sauce is reduced about 15 minutes. Taste the sauce and add more honey if you like it sweeter. Set aside.
Place your braised orange anise lotus roots on plates and spoon over the orange anise honey reduction and garnish with guihau (Osmanthus flowers). Enjoy!
Sometimes you can find frozen lotus root in the Asian Market.
We only like our dishes lightly sweetened so add more honey or sugar (sugar alternative) to your desired level.
Do not leave your wok unattended during the last 15 minutes after you add the honey, unless you need a good work out cleaning your pans...!!!! Trust me on this piece on information. Testing recipes always gives me the opportunity to push the limits...!
Best served either at room temperature or chilled. Best eaten on the same day.
Serving: 1g | Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 309mg | Fiber: 2g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 41mg | Calcium: 25mg | Iron: 1mg