Pickled lotus root salad with ginkgo nuts and wood ear mushrooms

Last Updated on November 7, 2020 by Simon Fan

In China, many food ingredients are used not only for their flavors or textures but also for their health benefits and healing properties.

Lotus is probably the best example of those double-duty ingredients. Many parts of a lotus plant, including its leaves, flower stalks, seeds, and roots, are used in both Traditional Chinese Medicine (TCM) and cooking.

Take lotus root for example. It’s a great source of dietary fiber, phytonutrients, minerals, and vitamins. It has cooling effects on your body because it helps get rid of the body’s toxic wastes and prevent it from overheating.

In cooking, the crunchy and crispy texture of lotus root makes it a perfect ingredient for stir-frying and pickling. It’s also used frequently in slow-cooked dishes such as soups, braises, and stews. After long cooking, lotus root is completed transformed in both its flavor and texture. But unlike some other root vegetables, it retains its shape and does not get mushy or mealy even after extended cooking.

In my recipe below, I’m using lotus root to make an Asian-style quick pickle with white rice vinegar and sugar. Ginkgo nuts and wood ear mushrooms are also included to add colors and textures to the dish.

This cooling, feel-good dish is perfect for the summer.

Pickled lotus root salad with ginkgo nuts and wood ear mushrooms

Ingredients

9 oz (255 g) lotus roots
⅛ cup wood ear mushrooms, rehydrated in cold water for about 30 minutes
3 tablespoons sugar
3 tablespoons white rice vinegar
10 ginkgo nuts (precooked)
1 teaspoon sesame oil
Salt and freshly ground white pepper

Directions

1. Peel the lotus roots and trim the ends. Cut crosswise into ⅛-inch-thick (3 mm) slices. Keep the slices in acidulated water to prevent discoloration.
2. Remove any hard or knobby bits from the soaked wood ear mushrooms and cut into thin slices.
3. Bring a large pot of water to a boil. Blanch the lotus root slices until crisp-tender, about 2 minutes. Transfer them to a colander and rinse under cold water to cool. Drain well and pat dry.
4. In a bowl, mix the sugar with the vinegar until fully dissolved. Add the lotus root slices, wood ear mushrooms, and ginkgo nuts. Stir to mix well and cover the bowl. Let sit in the refrigerator for 2 hours.
5. Right before serving, mix in the sesame oil and season to taste with salt and pepper.