Sweet Soy Braised Lotus Root

Sweet Soy Braised Lotus Root

adapted from Korean Bapsang

My family was first introduced to lotus root at a Korean restaurant in Philadelphia's Chinatown. I knew what it was from watching the cooking shows but had never tried it. We liked it so much I sought out some recipes and adapted them to our lifestyle.

Makes 4-6 servings                                                           1 WW points / serving

1 lb. lotus root, peeled, sliced 1/4 inch thick

1 Tbsp. white wine vinegar
1 cup water
1/4 cup soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp sugar substitute
1 Tbsp. olive oil
1/2 tsp. toasted sesame seeds, for garnish

1. Place the lotus root in a pot and cover with water and the white vinegar.. Bring to a boil and cook for 15 minutes.
2. Drain and return to the pot. Add the water, soy sauce, rice wine vinegar, sugar substitute and oil.
3. Bring to a boil and cook until the liquid is reduced to about 1/4 cup, about 20 minutes. Stir occasionally to coat all the lotus root pieces.
4. Sprinkle with sesame seeds before serving.

Enjoy!