Lotus Pond Stir Fry
Hot Dishes

Lotus Pond Stir Fry

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Lotus Pond Stir Fry

About This Recipe

This vibrant and crisp stir-fry combines the earthy flavors of lotus root and wood ear mushrooms with the sweetness of snap peas and carrots for a deliciously balanced dish. Thinly sliced lotus root is soaked in vinegar water to retain its crunch, while each vegetable is blanched to perfection before being stir-fried with fragrant scallions. A light drizzle of soy sauce enhances the natural flavors, and a touch of sugar and chicken essence adds depth. The final cornstarch slurry gives the dish a glossy finish, making every bite irresistible. Perfect as a healthy side or a light main, this stir-fry is packed with texture and umami—ideal for those who love fresh, wholesome ingredients cooked to crisp-tender perfection.

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • lotus root 200g
  • carrots 100g
The aromatics
  • wood ear mushrooms 50g
  • snap peas 150g
  • scallions 2 stalks
The sauce & seasonings
  • white vinegar 1 tbsp
  • salt 2 tsp
  • vegetable oil 2 tbsp
  • light soy sauce 1 tbsp
  • chicken essence to taste
  • sugar 1/2 tsp
  • cornstarch 1 tbsp
  • water 1/2 cup

menu_book Directions

1
Step 1
Step 1
Peel and wash the lotus root, slice it thinly, and soak it in cold water with a tablespoon of white vinegar for 10 minutes to prevent discoloration.
2
Step 2
Step 2
Soak the wood ear mushrooms in cold water, remove the strings and heads of the snap peas, wash them clean, and slice the carrots into diamond-shaped pieces.
3
Step 3
Step 3
Boil water in a pot, add a tablespoon of salt and a tablespoon of oil, and blanch the snap peas, lotus root, wood ear mushrooms, and carrots for different lengths of time according to their respective requirements.
4
Step 4
Step 4
Rinse the blanched ingredients with cold water to make them crisper.
5
Step 5
Step 5
Heat a wok with cold oil, add chopped scallions and stir-fry until fragrant, then add all the ingredients except carrots and stir-fry for a while.
6
Step 6
Step 6
Add the carrots, pour in a tablespoon of light soy sauce (not too much), and stir-fry.
7
Step 7
Step 7
Before serving, sprinkle a suitable amount of salt, chicken essence, and sugar, stir-fry evenly, and thicken with a tablespoon of cornstarch mixed with half a bowl of water.

Community Reflections

0.0 (0 reviews)
No reviews yet. Be the first to review this recipe!