Spicy Lotus Root Stir Fry (Print Version)
# Ingredients:
→ Blanch Lotus Root
01 -
12 slices lotus root (approx. 2 segments), washed, peeled, and sliced (about ⅛ inch thick)
02 -
Water, sufficient to submerge lotus root slices
03 -
Salt, to taste
04 -
½ lemon, juiced, or 2 tablespoons vinegar (to prevent oxidation if using fresh lotus root)
→ Stir Fry Sauce
05 -
2 tablespoons soy sauce or tamari (for gluten-free option)
06 -
1 teaspoon sesame oil
07 -
1 teaspoon sugar or preferred sugar substitute
08 -
60 millilitres water
09 -
1 teaspoon cornstarch
→ Stir Fry
10 -
1 tablespoon light-flavoured oil (increase to 2 tablespoons if not using a non-stick pan or wok)
11 -
2.5 centimetres ginger knob, peeled and grated
12 -
3 cloves garlic, peeled and minced
13 -
1 teaspoon Sriracha or as desired (doubanjiang may be substituted)
14 -
½ teaspoon red chilli flakes or to taste
15 -
2 spring onions, whites separated from green, whites chopped for stir fry and greens reserved for garnish
16 -
Blanched lotus root (prepared as above)
# Instructions:
01 -
Fill a bowl with water and add juice of ½ lemon or 2 tablespoons of vinegar. Wash lotus root segments thoroughly, ensuring water flushes through all holes. Peel and slice lotus root into 3 mm thick rounds, placing immediately into the acidulated water to prevent browning.
02 -
Bring a pot of acidulated water with a pinch of salt to a gentle boil. Add lotus root slices, cover, and blanch for 2 minutes. Immediately transfer to a sieve, rinse under cold water to halt cooking, and drain well.
03 -
In a small bowl, combine soy sauce, sesame oil, sugar, water, and cornstarch. Whisk until fully blended and set aside.
04 -
Preheat a frying pan or wok over medium-high heat. Add oil, followed by grated ginger, minced garlic, Sriracha, and the whites of the spring onion. Sauté until aromatic, then add blanched lotus root slices. Sprinkle in red chilli flakes. Sear lotus root for 2–3 minutes per side until lightly golden; work in batches if necessary to ensure even browning.
05 -
Pour stir fry sauce over the lotus root. Stir continuously until sauce thickens and coats the slices. Remove from heat.
06 -
Top with remaining green parts of spring onion and additional red chilli as desired. Serve hot.
# Notes:
01 -
Fresh lotus root should be used promptly for optimal texture; avoid peeling or cutting until ready to use to prevent oxidation.
02 -
If using pre-blanched, packaged lotus root, rinse thoroughly before adding to the stir fry.
03 -
Leftover stir fry can be stored in a sealed container in the refrigerator for up to 3 days or frozen up to 2 months.