Lotus Root Stir Fry 炒莲藕

by Angie Liew
Lotus Roots Stir Fry

Lotus root is used mainly in Asian cuisine. It may not be a common vegetable but it is rich in vitamins and minerals. Lotus root is actually the stem of the lotus plant. A classic way to prepare lotus root is to stir fry them as this will enable us to enjoy the crunchy yet tender texture of the stem. Most of the time we also complement the lotus roots with other vegetables that are equally crunchy and crisp. Lotus root is however also a popular vegetable used in soups or stews.

Lotus Roots Stir Fry

Lotus root stir fry dish is a dish that comprises various types of vegetables and each of them has its own unique crunch and sweetness. One can really taste the crunchiness and sweetness of each of the vegetables without it being overcooked when the vegetables are stir fried. Serve them with steamed rice. Certainly a delicious and classic Chinese stir fry dish for those who are vegetarian as well as those who are non vegetarian. As always, ENJOY!

Lotus Root Stir Fry

Lotus Root Stir Fry

Lotus Root Stir Fry 炒莲藕

Recipe by Huang Kitchen, Angie Liew
A delicious and classic Chinese stir fry dish. Lotus root has a wonderful slightly crunchy texture and is an excellent source of vitamins and minerals.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Keyword: vegan, vegetables, vegetarian
Servings: 4 people

Ingredients

  • 250 gram lotus root, small, cleaned, peeled and sliced
  • 1 carrot, sliced
  • 2 stalks celery, sliced
  • 40 gram black fungus
  • 6 water chestnuts, peeled and sliced thinly
  • 100 gram macadamia nuts, toasted
  • 8 sweet peas

Seasoning

  • 1 cup chicken broth, or water ( if vegetarian )
  • 1 tbsp garlic (optional), minced
  • 1 tbsp oyster sauce, or vegetarian oyster sauce
  • 1 tbsp soy sauce

    Instructions

    • Lotus Roots Stir Fry
      First, clean and drain all the vegetables needed for this dish.
    • Lotus Roots Stir Fry
      Slice all the vegetables into thin slices.
    • Lotus Roots Stir Fry
      Clean and peel the lotus root. Using a sharp knife, slice thinly the young lotus root.
    • Lotus Roots Stir Fry
      Sliced thinly the carrot.
    • Lotus Roots Stir Fry
      Also sliced thinly the celery.
    • Lotus Roots Stir Fry
      Trim ends and remove the thin string from one side of the snow pea with a sharp knife. Wash, peel and slice thinly the water chestnuts.
    • Lotus Roots Stir Fry
      Soak the dry black fungus in cold water for 20 minutes until they fully expand. Then clean and trim off the stems with a pair of scissors.
    • Lotus Roots Stir Fry
      Toast macadamia nuts until its slightly golden brown and set aside.
    • Lotus Roots Stir Fry
      Heat up oil in wok over medium heat and saute the minced garlic till fragrant.
    • Lotus Roots Stir Fry
      Add the thinly sliced lotus root.
    • Lotus Roots Stir Fry
      Then add the green snow peas.
    • Lotus Roots Stir Fry
      Followed by the sliced carrots. Stir fry all the vegetables for about 3 minutes.
    • Lotus Roots Stir Fry
      Next, add chicken broth and mixed well.
    • Lotus Roots Stir Fry
      Then add in the sliced celery, water chestnuts and black fungus and cook for another 5 minutes.
    • Lotus Roots Stir Fry
      Next add in the soy sauce.
    • Lotus Roots Stir Fry
      Then add the oyster sauce.
    • Lotus Roots Stir Fry
      Stir fry briefly and bring everything to a boil.
    • Lotus Roots Stir Fry
      Finally add in the toasted macadamia nuts. And we're done!
    • Lotus Roots Stir Fry
      Transfer to a serving plate and serve immediately.

Enjoy!

Notes

Do not add too much seasoning as it will dominate the natural sweetness of this dish.
As this is a simple dish, the freshness of the vegetables is essential.

Leave a Comment

You may also like these recipes

Huang Kitchen