Hot Dishes
Fried Lotus Root Slices
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This refreshing and aromatic Sichuan-Style Lotus Root Salad is a vibrant dish that combines crisp textures with bold flavors. Thinly sliced lotus root, blanched to retain its crunch, is tossed with fresh scallions, ginger strips, and vibrant red bell peppers for a colorful presentation. The magic lies in the fragrant Sichuan peppercorn oil—infused for a subtle numbing kick—drizzled over the salad for an authentic touch. For those who prefer a milder taste, sesame oil makes a delicious alternative. Quick to prepare yet packed with layers of flavor, this dish is perfect as a light appetizer or a refreshing side. The tender lotus root absorbs the aromatic oils beautifully, making every bite a delightful balance of spice and freshness. Try this unique salad for a taste of Sichuan-inspired simplicity!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- lotus root 500g (2 sections)
The aromatics
- red bell peppers 300g (2 pieces)
- scallions 60g (3-4 stalks)
- ginger 20g (thin strips)
The sauce & seasonings
- Sichuan peppercorns 15 pieces
- salt 3g
menu_book Directions
1
Step 1
Prepare 2 sections of lotus root, 2 red bell peppers, and a few stalks of scallions. When buying lotus root, choose the top section for stir-frying or cold dishes, as it is the newest and tenderest part.
2
Step 2
Peel the lotus root and slice it thinly. Blanch the slices in boiling water for 1 minute, then immediately remove them from the water.
3
Step 3
Slice the ginger into thin strips, cut the scallions into small segments, and cut the red bell peppers into segments.
4
Step 4
Place the lotus root slices in a small bowl, add a pinch of salt, and toss to coat the slices evenly. Then, arrange the slices on a plate and sprinkle the scallions, ginger, and red bell peppers on top.
5
Step 5
Heat some oil in a cold pan over low heat, add a few Sichuan peppercorns (about 10-15), and let them infuse the oil with their aroma for 2-3 minutes.
6
Step 6
Remove the Sichuan peppercorns from the oil and discard them. Then, pour the hot oil over the lotus root slices.
7
Step 7
The Sichuan peppercorn oil gives the dish a numbing flavor. If you don’t like it, you can use plain vegetable oil or add a spoonful of sesame oil instead.
Community Reflections
0.0
(0 reviews)
Please login to write a review
Write a Review
No reviews yet. Be the first to review this recipe!