Easy Stir-Fried Lotus Root Recipe｜Crispy, Fresh & Healthy Chinese Veggie Dish Ready in Minutes

lotus root

🥗Healthier: jicama

💰Cheaper: water chestnuts

Jicama provides a similar crunch and flavor profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

red chili flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor without the cost of dried spices.

Choose large lotus roots with visible joints.

Cut off the ends of the lotus root and peel off the outer skin.

Cut the lotus root into thin slices, about half a centimeter thick.

Cut each slice in half for faster cooking and easier rinsing.

Place the sliced lotus root into a large bowl.

Pour in plenty of clean water, add a spoon of salt and some white vinegar, and mix to soak.

Let the lotus root soak and set aside.

Prepare half a piece of pork belly, cutting it into thin slices and placing it in a bowl.

Slice more garlic into thin pieces and put it into a bowl.

Cut one red chili into small cubes and add it with the garlic.

Grab a handful of green onion and cut it into sections, placing it in a bowl.

Take two green chilies, remove the stems, cut them open, remove the seeds, and slice into strips, then cut into small segments, placing them in a bowl.

Rinse the soaked lotus root and drain the water.

Heat a pan and add a bit of oil.

Once hot, add the pork and stir-fry over high heat until golden and fragrant, letting the fat cook out.

Add garlic and red chili to the pan and stir-fry quickly over high heat until fragrant.

Add the lotus root, a spoon of salt, a small spoon of sugar, a spoon of oyster sauce, and a dash of soy sauce.

Stir everything on high heat to let the flavors soak in, keeping it crunchy.

Add the green chilies and stir for about 20 seconds, being careful not to overcook the lotus root.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens