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The Ultimate Chinese Stir Fry Lotus Root Recipe

Looking for a new and exciting recipe to try? Look no further than Chinese stir-fry lotus root. This classic dish is not only tasty but also healthy, thanks to the nutritious properties of lotus root. With its versatile nature, you can easily cook lotus root in a stir-fry, boil it, or even pickle it for a unique flavour experience.

A wok sizzles as sliced lotus root, ginger, and garlic are stir-fried in a fragrant Chinese sauce, creating a delicious and colorful dish

If you're looking to try your hand at making lotus root stir-fry at home, there are a few key things to keep in mind. Understanding how to properly prepare the lotus root is essential, as is selecting the right ingredients and seasonings to complement the vegetable's unique flavour. Once you have all the necessary components, cooking the stir-fry itself is relatively simple and straightforward.

Key Takeaways

  • Lotus root stir-fry is a classic Chinese dish that is both delicious and nutritious.
  • Proper preparation and selection of ingredients and seasonings are key to making a great lotus root stir-fry.
  • Seafood can be a great addition to lotus root stir-fry, with options like shrimp or scallops working particularly well.

Understanding Lotus Root

A wok sizzles with sliced lotus root, garlic, and ginger. Steam rises as the ingredients are stir-fried in a fragrant Chinese sauce

Lotus root is a vegetable that is widely used in Chinese cuisine. It has a unique texture that is crunchy when stir-fried, and soft and potato-like when boiled. The lotus root is a good source of dietary fiber, protein, carbohydrates, potassium, and iron. It is also a popular ingredient in traditional Chinese medicine.

Nutritional Profile

Lotus root is low in calories and fat, making it an excellent addition to a healthy diet. It is rich in dietary fiber, which can help to regulate digestion and prevent constipation. Lotus root is also a good source of potassium, which can help to regulate blood pressure and reduce the risk of heart disease. Additionally, it contains iron, which is essential for the production of red blood cells.

Culinary Uses in Chinese Cuisine

Lotus root is a versatile ingredient that can be used in a variety of dishes. It is often sliced thinly and stir-fried with other vegetables and proteins, such as mushrooms, carrots, or prawns. It can also be boiled and added to soups or stews. In traditional Chinese medicine, lotus root is believed to have cooling properties and is often used to treat conditions such as fever and inflammation.

If you are looking to add some seafood to your lotus root stir-fry, you might consider using shrimp or scallops. Both of these types of seafood pair well with the crunchy texture of the lotus root and can add some extra protein to your dish.

Preparation Basics

Sliced lotus root, garlic, ginger, and soy sauce in a wok. Steam rising, sizzling sounds. Ingredients arranged nearby

Before you start cooking with fresh lotus root, it is essential to clean and slice it correctly. Here are some basic preparation techniques that you can follow to get started.

Cleaning and Slicing Lotus Root

First, you need to clean the lotus root thoroughly. Since lotus roots grow in mud and ponds, they tend to have some dirt and debris on them. Use a vegetable peeler to remove the skin of the lotus root.

After peeling, rinse the lotus root with cold water and pat it dry with a clean towel. Then, slice the lotus root into thin round slices, about 2-3 mm crosswise. If you have a large lotus root, half it lengthwise before slicing it into semicircles.

Blanching Technique

Blanching is an essential technique that you can use to prepare lotus root for stir-frying. Blanching is a process of partially cooking the vegetables in boiling water and then immediately transferring them to cold water to stop the cooking process.

To blanch lotus root, bring a large wok or pot of water to a boil. Add the sliced lotus root to the boiling water and let it cook for 45 seconds. Then, use a slotted spoon to remove the lotus root from the boiling water and transfer it to a bowl of cold water.

Blanching helps to remove any impurities and also softens the lotus root, making it easier to stir-fry. You can also use this technique to blanch other vegetables or proteins such as mushrooms, carrots, or prawns to add to your stir-fry.

If you are a seafood lover, you can add seafood to your lotus root stir-fry. Shrimps or scallops are great options that you can add to your stir-fry. Simply cook the seafood separately and add it to the stir-fry towards the end of the cooking process.

Key Ingredients and Seasonings

Lotus roots, soy sauce, ginger, and garlic sizzle in a hot wok. A sprinkle of sesame seeds and green onions adds color and flavor to the Chinese stir fry

Sauce Components

When it comes to making a delicious Chinese lotus root stir fry, the sauce is a crucial component. A typical sauce for lotus root stir fry contains a combination of oyster sauce, soy sauce, sesame oil, sugar, salt, vinegar, and Shaoxing wine. These ingredients work together to create a sweet and savory flavor profile that complements the earthy taste of the lotus root.

To make the sauce, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, vinegar, and Shaoxing wine in a small bowl. Mix well and set aside until ready to use.

Aromatic Additions

In addition to the sauce, aromatic ingredients such as garlic, ginger, and scallions are commonly used in Chinese lotus root stir fry. These ingredients add depth of flavor and aroma to the dish.

To prepare the aromatics, mince the garlic and ginger and thinly slice the scallions. Heat up some oil in a wok or a large frying pan over high heat. Add the garlic, ginger, and scallions and stir-fry for a few seconds until fragrant.

If you are looking to add some seafood to your lotus root stir fry, you can use prawns or scallops. Simply add them to the wok or frying pan after the garlic, ginger, and scallions have been stir-fried. Cook until the seafood is cooked through and then proceed with the rest of the recipe.

Overall, the key to a great lotus root stir fry is to have a well-balanced sauce and aromatic ingredients that complement the unique taste and texture of the lotus root.

Cooking the Stir Fry

Lotus root slices sizzle in a hot wok with garlic, ginger, and soy sauce, creating a fragrant and colorful stir fry

Stir-Frying on High Heat

To get the best results when cooking a lotus root stir-fry, it is important to use a wok and stir-fry on high heat. The high heat helps to ensure that the vegetables are cooked quickly and evenly, while also retaining their crunchiness.

Before you start cooking, make sure that all your ingredients are prepped and ready to go. This includes slicing the lotus root into thin segments, as well as slicing any other vegetables you plan to use, such as snow peas, carrots, mushrooms, wood ear mushrooms, celery, green beans, and bell peppers.

When you're ready to start cooking, heat up your wok over high heat and add a generous amount of cooking oil. Once the oil is hot, add the lotus root segments and stir-fry for a few minutes until they start to turn golden brown.

Combining Ingredients

Next, add your other vegetables to the wok and continue to stir-fry for a few more minutes until they are cooked but still crunchy. You can also add some seafood to the stir-fry, such as prawns or scallops, to give it an extra boost of flavour and nutrition.

Once the vegetables (and seafood, if using) are cooked, add your stir-fry sauce to the wok and stir everything together until the sauce has thickened and coated all the ingredients.

Finally, serve your lotus root stir-fry hot with some steamed rice or noodles. Enjoy!

Serving and Pairing

Lotus roots and vegetables sizzling in a hot wok, steam rising. A pair of chopsticks hovers over the stir-fry, ready to serve


Lotus root stir-fry is a versatile dish that can be served with a variety of accompaniments. Steamed rice is a classic pairing that works well with this dish. The mild and slightly sweet flavour of the lotus root complements the plain and neutral taste of steamed rice. The rice also helps to soak up the sauce, making it a more satisfying meal.

If you want to add some variety to your meal, you can serve the lotus root stir-fry with a side dish. A simple vegetable dish like stir-fried greens or broccoli is a great option. The crisp texture of the greens pairs well with the crunchy texture of the lotus root. You can also add some protein to your meal by serving the lotus root stir-fry with seafood. Prawns or scallops are a great addition to this dish, as they complement the sweet and delicate flavour of the lotus root.

Presentation Tips

To make your lotus root stir-fry look beautiful, it's important to pay attention to presentation. Start by arranging the lotus root slices in a circular pattern on a plate. This will give your dish a neat and attractive appearance. You can also garnish the dish with some chopped spring onions or coriander to add some colour and flavour.

If you're serving the lotus root stir-fry with steamed rice, you can use a rice bowl to create a more elegant presentation. Place the rice bowl in the centre of the plate and arrange the lotus root slices around the bowl. This will create a visually appealing contrast between the white rice and the brown lotus root.

Overall, lotus root stir-fry is a delicious and healthy dish that can be served in a variety of ways. Whether you're looking for a simple meal or an elaborate dinner party dish, this recipe is sure to impress.

Frequently Asked Questions

A wok sizzles as lotus root, garlic, and soy sauce are tossed together in a Chinese stir fry. Steam rises from the pan as the ingredients are quickly cooked to perfection

What ingredients do I need for a classic Chinese lotus root stir fry?

To make a classic Chinese lotus root stir fry, you will need the following ingredients:

  • Lotus root
  • Wood ear mushrooms
  • Bell peppers
  • Garlic
  • Ginger
  • Soy sauce
  • Oyster sauce
  • Salt
  • Sugar
  • Cornstarch
  • Vegetable oil

You can also add other vegetables, such as carrots, snow peas, or broccoli, for added flavour and nutrition.

How do I prepare lotus root for stir frying?

To prepare lotus root for stir frying, you need to peel it, trim the ends, and thinly slice it. After slicing, you can blanch it in boiling water for about 45 seconds to soften it before stir frying.

Can I add chicken to my lotus root stir fry, and if so, how?

Yes, you can add chicken to your lotus root stir fry. To do so, you need to slice the chicken into thin strips and marinate it with soy sauce and cornstarch for about 15 minutes before stir frying it with the lotus root and other vegetables.

Alternatively, you can use seafood such as shrimp or scallops to add a delicious twist to your stir fry.

What's a simple way to make a lotus root stir fry with noodles?

To make a lotus root stir fry with noodles, you can cook the noodles separately according to the package instructions and set them aside. Then, stir fry the lotus root and other vegetables with garlic, ginger, soy sauce, and oyster sauce. Finally, add the cooked noodles and toss everything together until well combined.

Is it possible to create a lotus root stir fry with rice, and what variations can I try?

Yes, you can create a lotus root stir fry with rice. One variation you can try is to use brown rice instead of white rice for added nutrition. You can also add scrambled eggs or tofu to the stir fry for added protein.

Are there any tricks to infuse Indian flavours into a lotus root stir fry?

Yes, you can infuse Indian flavours into a lotus root stir fry by adding spices such as cumin, coriander, turmeric, and garam masala to the stir fry. You can also use coconut milk instead of oyster sauce for a creamy texture and a hint of sweetness. For seafood lovers, prawns or fish can be used to give an Indian twist to the dish.