Lotus Root: the Sexiest Tuber

An anonymous internet philosopher once said, “Just like the lotus, we too have the ability to rise from the mud, bloom out of darkness, and radiate into the world.”

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Ever heard of eating your feelings? Well, today we ate the part of the lotus that never makes it out of the filth. We ate the lotus root, the part responsible for the growth and existence of the pretty flower that never gets to see the light of day until it’s cruelly uprooted and devoured. It does almost all the work and never gets much credit or appreciation. Eat a lotus root. Everyone’s got a little lotus root in them.

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Potatoes and lotus roots face off. East meets West. MMA.

And they stand their ground against sweet potatoes too!

And they stand their ground against sweet potatoes too!

According to the wise and all-knowing Google, lotus roots are better than taters. Think of ’em as the plain old potato’s sexier exotic friend with more potassium and vitamin C and fiber by mass. Lotus roots are popular in many Asian cuisines. We watched a documentary last year in AP Chinese about how lotus roots are grown; apparently they’re quite difficult to harvest since farmers have to dig out the entire root, which is several feet long. If the root breaks, it gets filled with filth and it can’t be sold. These A+ tubers are definitely worth the trouble though.

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Apologies for inundating you with lotus root pics.

So that’s Lotus Root 101.

Anyway… lotus roots can be used in both sweet and savory recipes. You can stuff them with soaked glutinous sweet rice and cook them up with dates, “dragon eyes” and xylitol (or sugar, if you’re into that) and they’re sort of dessert-y, almost like Japanese mochi in texture.

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A very Shanghainese dish

You can also sauté them and they’ll be nice and crunchy. We made ’em with noodles… I didn’t choose the carb life; the carb life chose me. Dr. Atkins can run in terror from pasta, but I’ll embrace it with a smile.

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Ingredients for Asian Peanut Noodles with Lotus Root:

For the Peanut Sauce:

14.5 oz fat free chicken broth (or vegetable broth for vegetarian)

5 tbsp peanut butter (I used reconstituted PB2 for lower fat)

1 tbsp sriracha

2 tbsp honey

2 tbsp soy sauce (use Tamari for gluten free)

1 tbsp freshly grated ginger

2 cloves garlic, minced

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For the Vegetables and Noodles:

1 section of a lotus root, sliced

salt and pepper (to taste)

1 tbsp sriracha (more or less to taste)

5 cloves garlic, crushed

1 tbsp fresh ginger, grated

1 tbsp soy sauce (use Tamari for gluten free)

1/2 tbsp sesame oil

8 oz rice noodles, preferably 100% whole grain

3/4 cup green onion, chopped

1 cup shredded snow peas

1 red bell pepper, sliced

2 tbsp chopped peanuts

Preparation:

For the peanut sauce: Combine 1 cup broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles and cook pasta according to package instructions.

Heat a large skillet or wok until hot. Add 2 cloves crushed garlic, scallions, snow peas, bell pepper, lotus root and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce. Separate the noodles in 6 plates and top with the sautéd vegetables and chopped peanuts. Or mix the sautéd vegetables with the noodles and top with chopped the peanuts.

The recipe makes about 6 servings.

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Hungry Empress on the Big Screen

When I picked Audrey up from school today, she looked sad and tired.  What a horrible day, she said.  I asked her what happened and she told me that they had a really difficult math test. Half the class didn’t finish and many of them cried during and after the test.  I asked if she cried too and she said that she did only because her friends cried.

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So, it was time to churn some ice cream.  Audrey has a sweet tooth. And the ice cream (and perhaps Mommy’s hugs, too) brightened her right away.  With our healthy ice cream recipes, we can eat it everyday and not worry about weight gain or tooth decay.  As a matter of fact, xylitol is even good for your teeth. 

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We had Chinese food for dinner.  I only have enough daylight to take the pictures of one of our dishes.

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Chinese Mountain Yam with Sliced Chicken Breast and Celery:

1/2  6 inch long Chinese Mountain Yam (Chinese supermarkets)

1 celery heart

1/2 carrot

1 chicken breast

8 ounces cashew nuts or macadamia nuts

4 slices of peeled ginger

2 tablespoon cooking wine

1 teaspoon of corn starch

1 tablespoon oyster sauce

1 tablespoon Sha Cha Jiang or Sha Cha Paste (Chinese supermarkets carry it)

1/2 teaspoon or less of salt

1 to 2 tablespoon canola oil depending on how healthy you want to be

Instruction:

Slice all vegetables into desired similar sized pieces. 

Mix chicken meat, corn starch, wine, oyster sauce and Sha Cha in a small bowl. Marinate for 1 hour.

Heat the wok on high heat, drop in the ginger, when ginger is dry pour in the oil. 

When the ginger is sizzling in the oil, put in the vegetables and stir for about 3 minutes or to desired tenderness. Set aside.

Repeat the same process to stir fry the chicken, but save the marinate.  Set aside.  Cook the marinate until it thickens.  Mix in everything. Mix in the nuts.

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Dessert is all American apple crisp, but a much healthier one than the traditional recipe.  The girls were excited about going to see The Last Emperor tomorrow and asked me how I got to play the part of the empress.  And I told them well, that’s a long story.

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Baked Apple Crisp (Dairy-Free, Grain-Free, egg free)

Filling

7 apples, peeled, cored, sliced into thin pieces

1/2 cup frozen cranberries

1/4 cup coconut water

3 tbs. xylitol

1 tbs. pure maple syrup

2 tsp. cinnamon

1/4 tsp. nutmeg

In a large bowl, mix together apples, coconut water, 1 tbs. xylitol, maple syrup, cinnamon and nutmeg. Pour into a pie dish and bake at 350 degrees for 45 minutes. Remove from the oven to sprinkle crumble on top.

Crumble Topping

1 cup almond flour/meal

4 tbs. chopped walnuts

1/3 cup shredded coconut

2 tbs. xylitol

1 tbs. maple syrup

2 tbs. coconut oil

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Mix together almond flour, pecans, honey and coconut oil in a small bowl until well combined. Take small portions of it into your hands and sprinkle chunks of it onto the apples. Bake at 350 degrees for 20 minutes.

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I have never been good at auditions.  When I was growing up, modesty and humility were the two qualities that were hammered into me ever since I could remember.  And expressing personal desires was frowned up.  Basically the only thing we were encouraged to express was our desire to serve the people and to devote our lives to the realization of Communism. This kind of mentality was so ingrained in me that it was difficult for me to “sell” myself at auditions.  Growing up I was supposed to negate every compliment or praise given to me.  If someone said that I was pretty, I would immediately say no, no, I am ugly; if someone said that I was smart, I would say no, no, that’s not true.

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It took me at least one year to get used to saying thank you after people complimented me, and another year to honestly express my feelings and desires.  The first time I truly fought for what I wanted was when I auditioned for Michael Cimino’s Year of the Dragon. It was a lengthy process which lasted several months and involved dozens of call backs and a final screen test with Mickey Rourke.  The part was a sophisticated TV newscaster and I still looked and talked like a FOB from China.  In retrospect, I could see that I was completely wrong for the part but at the time I gave it everything to get the part.  I hired the the most expensive dialogue coach in Hollywood to teach me speak newscaster English.  Every session was $200 for 2 hours while I was working as a receptionist in a Chinese restaurant earning about $5 an hour.  I went for broke but I did not get the part.  Both the director and the casting director were very impressed by my progress not only in my dialogue but also in my acting ability, but in the end I was wrong for the part.  This was the only time that I ever received a huge bouquet of flowers from any director who rejected me.  I felt very dejected, believing all my effort had been a complete waste and hard work meant nothing in this business. 

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Ariane Koizumi is the actress who won the part in Year of the Dragon

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Fresh off the boat Joan

Then about a year later, I got a call from Joanna Merlin, the casting director who worked on the Year of the Dragon, and she said, Joan, there is a part that is perfect for you and I want you to meet with the director who is in LA for only a short time.  Can you come?  I said yes, anytime, I will be there.  Joanna said it is still preliminary.  We haven’t started casting, but I have told the director to look no further because I have exactly the person he’s looking for.  That’s how I met Bernardo for the first time, with the highest recommendation from a very reputable casting director who just a year before had combed through all the Asian actresses around the world. The months of work I thought was wasted paid off in a much grander film.  It would take the producer Jeremy Thomas another year to complete the financing , and they did go around the world to cast the film, but Bernardo would always call me whenever he came to LA and we would meet for coffee and chat.  The role was mine the first time Joanna brought me to meet Bernardo.

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With Bernardo in Jack Nicholson’s house. Jack told me that speaking perfect English has nothing to do with my acting career. I didn’t quite understand what he meant at the time, but I think I do now. Imitating an American accent, however perfect, is not going to change the life experience that makes me who I am; and that entire being is my asset in acting as well as in life.

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So I told my girls that hard work always pays off.  And that’s when they told me I was boring and left the table.