Spicy Lotus Root Stir-fry

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This is a delicious home recipe that you can cook for lunch or dinner. Lotus root can be cooked in many ways: stir-frying, boiling, and braising.

This recipe, like many stir-fries, uses two stages of cooking. First the lotus root is parboiled to cook it to partial maturation, then it is finished in a stir-fry. This keeps the stir-fry time short, preserving the texture of the lotus root. If the stir-frying method is used exclusively, it will expose the lotus root to high heat for a longer cooking time, adversely affecting the taste and texture.

When preparing the lotus root, you have to be sure to get it completely clean. 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. Then after cutting the lotus root into pieces, we need to soak it in water to prevent the lotus root from oxidizing and turning black. The blackened lotus root will affect the appearance of the dish.

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Chinese Home Cooking

Servings

Calories 337 kcal

Equipment

1 wok
1 sharp kitchen knife
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

Calories: 337kcalCarbohydrates: 58gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 809mgPotassium: 1800mgFiber: 14gSugar: 9gVitamin A: 1131IUVitamin C: 275mgCalcium: 144mgIron: 4mg

Keyword frying, stir-fry, garlic, lotus root, parboil, Pixian doubanjiang, salt, scallions, soy sauce, dark, soy sauce, light, sugar, white, xiao mi la chili peppers

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