Lotus Root Stir Fry

 

Crisp yet tender with bursts of sweet and savory flavors.  Lotus Root Stir Fry is a classic Chinese home-cooked side dish.

Lotus root  is the underwater stem of the lotus plant. It’s a commonly used vegetable in Asian countries, including China, and highly praised for being rich in fiber and essential nutrients such as Vitamin C and potassium. My favorite way to eat this crunchy and starchy lotus root is to simply stir-fry with some other vegetables.

 

 

Ingredients

12 to 14 ounces lotus root
3 to 4 green chili pepper (or use green bell pepper)
2 to 3 plump garlic cloves, thinly sliced

1 inch piece ginger (optional)

3-4 dry red hot pepper

1 tablespoon hot chili paste
2 tablespoons cooking oil
salt
1 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 tablespoon rice wine (or mirin or white wine)
1 tablespoon corn syrup ( or sugar)
1/2 tablespoon sesame oil

 

Direction:

Step 1:    Cut the tough ends of the lotus root, and peel the skin with a potato peeler.  Slice the lotus root thinly. Rinse in water. Add 2 tablespoons vinegar in 3 cups of water, and soak the lotus root for 20 to 30 minutes.  Cut the green pepper into bite size.  Mince ginger and garlic.

             

 

 

Step 2:     Heat a large skillet with two tablespoons oil. Add the garlic, dry hot red chilli and ginger.   Stir for 30 seconds.  Add lotus root, and lightly sprinkle with salt. Stir fry until the lotus root pieces turn translucent, 3 to 5 minutes, stirring occasionally.   Add salt and chili paste.  Mix well.    Add the peppers, and stir fry until the peppers are slightly wilted, 2 to 3 minutes. Stir in the soy sauce, oyster sauce, rice wine, and corn syrup(sugar). Continue to cook, stirring well, until the sauce is almost gone, 2 to 3 minutes. Drizzle the sesame oil at the end and serve.