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Spicy Lotus Root Stir Fry on a black plate garnished with chili and green onions.
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5 from 4 votes

Spicy Lotus Root Stir Fry

Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes less than 20 minutes to prepare.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Sides
Cuisine: Chinese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 80kcal
Author: HWC Magazine

Ingredients

Blanch Lotus Root

  • 12 slices Lotus root or about 2 segments washed, peeled and sliced
  • water enough to cover the lotus root slices.
  • Salt to taste
  • ½ Lemon ½ lemon in water or 2 tablespoons of vinegar to prevent oxidation if using fresh lotus root.

Stir Fry Sauce

  • 2 tablespoons Soy sauce
    or tamari sauce for gluten free
  • 1 teaspoon Sesame oil (see chef notes for gluten-free options)
  • 1 teaspoon sugar or sugar substitute of choice
  • ¼ cup Water
  • 1 teaspoon cornstarch

Lotus Root Stir Fry

  • 1 tablespoon Oil
    light flavored (if you do not have a non-stick pan or wok, you may need 2 tablespoons of oil.)
  • 1 inch Ginger knob peeled and grated
  • 3 cloves Garlic
    fresh peeled and minced
  • 1 teaspoon Sriracha or more to taste (doubanjiang sauce is also delicious)
  • ½ teaspoon Red pepper chili flakes
    or to taste
  • 2 Spring onions white part in with the aromatics and reserve the green section for garnish.
  • blanched lotus root from above

Instructions

Prepare Lotus Root

  • If you are using fresh ginger root, pre-pare a bath of lemon water with ½ lemon juice (or vinegar) and enough water to cover the lotus root slices. Set aside. Wash fresh lotus root segments well. Peel and make sure you let the water run through the holes as they grow in mud - wash well. Slice about ⅛ inch thick. Place lotus root in lemon water bath.
  • Blanch (boil) lotus root slices in the lemon or vinegar water for approximately 2 minutes in lightly boiling water with the lid on. Immediately drain and rinse well with cool water to stop the cooking process. Drain well and set aside.
    (If you are using refrigerated prepared peeled, sliced blanched lotus root preserved in a citric acid solution from the grocery store, you can skip this step. However, be sure to rinse well before using in the stir fry.)

Stir Fry Lotus Root

  • While your lotus root is blanching, make the stir fry sauce. Mix soy sauce, sesame oil, sugar or sugar alternatives, water, and cornstarch slurry together and set aside.
  • In a frying pan or wok, add oil, ginger, Sriracha sauce, garlic, whites of green onion and rinsed and drained blanched lotus root slices.
  • Add dried red chili pepper flakes or fresh chilis to desired heat level.
  • Fry lotus root on medium high heat for 2 to 3 minutes on each side to get that nice little sear. If you have a small wok or frying pan, you may want to do this in batches to increase the pan’s capacity for full contact with each lotus root slice.
  • Lastly, add the stir fry sauce and keep stirring until the sauce thickens.
  • Garnish stir fried lotus root with the green section of the green onions and red chili peppers as desired. Enjoy!

Video

Notes

How to Store
Fresh Lotus Root is best enjoyed as soon as harvested because they can dry out or spoil. However, they can be stored in the refrigerator wrapped in a towel and in a loose baggie for up 1 to 2 weeks. Do not peel or slice but keep them whole.
If you peel or cut fresh lotus roots, they will only last 3 to 4 days in the refrigerator. It is best to wash the lotus root well and soak in a bath of vinegar or lemon water, so they do not oxidize or turn brown.
Refrigerated peeled and sliced store-bought lotus roots are generally boiled (blanched), cooled and placed in a citric acid solution and sealed. They can remain in the refrigerator sealed until the date to use by on the package. Once the package has been opened, please consume within 3 days.
Prepared Spicy Lotus Root Stir Fry should be stored in a sealed container in the refrigerator and consumed within 3 days or placed in the freezer for up to 2 months. Stir fried lotus root can be reheated in the microwave or stir fried on the stovetop for 3 to 4 minutes or until toasty warm. 

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 327mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 1mg