Lotus root or 1/2 can (16 oz size) sliced lotus root
1 mittel
red bell pepper
1/2 mittel
green bell pepper
1/2
Hot green chile
1/4 Tasse
red wine vinegar
2 Esslöffel
sugar
2 Esslöffel
light soy sauce
3 Esslöffel
sesame oil
1 Esslöffel
Toasted sesame seeds *
die Zubereitung:
Pare lotus root and cut crosswise into thin slices (if canned, simply drain). Cut bell peppers into 1/4-inch strips. Remove seeds and membrane from chile and cut into very thin slices. Mix together vinegar, sugar and soy sauce. Stir in sesame oil. Toss together lotus root, bell pepper, chile and dressing. Cover and refrigerate 1 hour. Toss salad just before serving and sprinkle with sesame seeds. Note:
heat to medium-low. Add 1 tablespoon sesame seeds. Cook and stir until seeds are light brown, about 2 minutes.
