This spicy lotus root stir-fry is a home recipe combining crispy, healthy lotus root with the spicy flavor of Sichuan xiaomila chili peppers and Pixian doubanjiang (red bean paste), and the savory taste of light and dark soy sauce.
Lotus root is the rhizome of the lotus, and it has a crispy texture when made into dishes. Lotus root is also high in fiber, vitamins A & C, potassium, iron and calcium. You can use stir-frying, boiling, and braising methods to cook louts root. Like many stir-fry recipes, this dish uses two stages of cooking. First, I will talk about cleaning and preparing the lotus root.
Preparing lotus root
After removing the two ends of the lotus root, there may be silt residue in the middle hole, so we need to wash it carefully. Rinse and clean it thoroughly.
After we cut the lotus root into pieces, we need to soak the lotus root in water to prevent the lotus root from oxidizing and turning black. The blackened lotus root will affect the appearance of the dish.
How to stir-fry lotus root
Before stir-frying, we need to perform a preliminary maturation treatment on the lotus root. After cleaning, cutting, and soaking, we parboil the lotus root for two minutes.
If the stir-frying method is used exclusively the process, the lotus root will be more difficult to mature. This will take more cooking time, and adversely affect the texture and taste of the lotus root. The exterior of the lotus root pieces will be exposed to the hot wok surface longer, searing them, before the pieces cook thoroughly.
A note on the seasoning phase: soy sauce and doubanjiang are salty in flavor. Check the taste after adding these ingredients before adding salt.
Spicy lotus root stir-fry is a quick home-cooked recipe that you can make for lunch or dinner. I hope you will like this Spicy Fried Lotus Root!
Spicy Lotus Root Stir-fry
Equipment
- 1 wok
- 1 wok spatula
- 1 mixing bowl for soaking the lotus root, and cooling it after boiling
- 1 sieve for draining the lotus root
Ingredients
- 500 g lotus root
- 5 fresh xiaomila chili peppers
- 1 green onion
- 4 cloves garlic
- 20 ml oil
- 5 ml Pixian doubanjiang Sichuan red bean paste
- 3 ml dark soy sauce
- 7 ml light soy sauce
- 2 ml salt
- 3 ml sugar
Instructions
- Prepare the ingredients.
- Fill the wok (or a large saucepan) with enough water to cover the lotus root and bring it to a boil. While waiting for the water to boil, continue preparing the ingredients.
- Peel the lotus root and cut into pieces.500 g lotus root
- Clean the lotus root thoroughly to remove all silt, and soak it in water.
- Chop the green onion, garlic, and chili pepper. Cut the green onion into segments 3-4 cm (1 to 1½ inches). Slice the chili peppers diagonally, on the bias. Cut the garlic into large chunks.1 green onion, 4 cloves garlic, 5 fresh xiaomila chili peppers
- When the water reaches a boil, add the lotus root, and return the water to a boil. Then continue to cook over medium heat for 2 minutes. Drain the lotus root and discard the water. Submerge the lotus root in cool water to stop the cooking. Drain the lotus root.
- Wipe the wok dry and add the oil over medium heat. Add the garlic and chili pepper, and stir-fry for a few seconds until fragrant.5 fresh xiaomila chili peppers, 4 cloves garlic, 20 ml oil
- Add the fermented bean paste (doubanjiang) and mix with the garlic and chili peppers. When the doubanjiang has mixed with the oil giving it a reddish color, add the lotus root and stir fry evenly.5 ml Pixian doubanjiang, 500 g lotus root
- Season the lotus root with 3ml (½ tsp) dark soy sauce, 7ml (1 ½ tsp) light soy sauce, 2ml (½ tsp) salt (to taste), and 3ml (rounded ½ tsp) sugar. Then and add the green onion segments.3 ml dark soy sauce, 7 ml light soy sauce, 2 ml salt, 3 ml sugar
- Transfer to a plate and serve.
Notes
- You need to clean the holes of the lotus root thoroughly because there may be silt inside.
- Soy sauce and doubanjiang have a salty flavor. Check the taste of the dish before adding salt.
Nutrition
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