I just received a beautiful TECHEF Grill Pan to play with, and knew this was the perfect tool for my grilling gameplan.
The TECHEF Grill Pan is not only nonstock, but it has nicely spaced grill ridges inside the pan to leave beautiful char grilled marks on my food.
You Will Need:
- 1 medium Lotus Root chunk, peeled and sliced
- Vinegar – any kind (2 tablespoons)
- Sesame Oil
- Soy Sauce
- 1 large Zucchini Slices
- 1 medium Chinese Eggplant sliced without ends
- Optional – 1 block of tofu
How To Prepare:
Peel the Lotus Root and slice into 1/4″ slices. Drop into boiling water and add 2 tablespoons of vinegar to water. This will prevent browning of the Lotus Root. Boil for at least 10 minutes.
Lotus Root is slightly crunchy like a big water chestnut and is a wonderful addition to stir frys or salads.
Add 1 tablespoon of sesame oil to the TECHEF Grill Pan and heat on medium. Carefully layer slices of zucchini and eggplant inside the pan.
Grill for about 5-7 minutes and then add some soy sauce. Lightly shake the pan to incorporate the soy.
The zucchini and eggplant should have changed color and look a little translucent. Flip the slices.
Drain the Lotus Root and add to the stir fry.
Optional – I added 1 cube of diced tofu. I also added some more soy and sesame at this point to re-coat everything.
Season with salt and pepper, and a little red pepper flakes if you are so inclined.
Serve over noodles (Soba noodles are tasty!) or rice.
WATCH THE VIDEO & SEE IT BEING MADE!
I received the TECHEF Grill Pan for free in exchange for a review. As you can see it made beautiful vegetables! It’s available on Amazon here: https://www.amazon.com/dp/B01KKTJ6ZK
The opinions and experiences with this product are that of my own.