Stir-fried Lotus Root and Lotus Stem

Stir-fried Lotus Root and Lotus Stem

This Crispy Lotus Root Salad is a refreshing and flavorful dish that highlights the delicate crunch of lotus root paired with aromatic spices. Thinly sliced lotus root strands are blanched to perfection, ensuring a crisp texture, while a tangy mix of white vinegar, scallions, and ginger adds brightness. The finishing touch of hot oil-infused Sichuan pepper releases a fragrant, slightly numbing spice that elevates every bite. Quick and easy to prepare, this dish balances vibrant flavors and textures—perfect as a light appetizer, a zesty side with rice, or a pairing for wine. For extra color and freshness, garnish with green and red pepper strips. A must-try for lovers of crisp, tangy, and aromatic Chinese-inspired cuisine!

10 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
lotus root
200g

The aromatics

🧅
scallions
2 stalks (chopped)
🧅
ginger
10g (minced)

The sauce & seasonings

🧂
Sichuan pepper powder
1 tsp
🧂
white vinegar
2 tbsp
🧂
chicken essence
1 tsp

Instructions

1. Step 1

Step 1
Peel the lotus root.

2. Step 2

Step 2
Slice it into thin pieces to test the knife skills.

3. Step 3

Step 3
Cut the slices into fine strands, the finer the better.

4. Step 4

Step 4
Soak the lotus root strands in clean water. For those who like it slightly sticky, soak once; for those who prefer it loose, rinse twice with clean water.

5. Step 5

Step 5
Chop the scallions and ginger into fine minced pieces.

6. Step 6

Step 6
Add white vinegar to the mixing bowl according to personal taste. Fill a pot with half water, bring to a boil, and note that the water should not be too little, as this will make it difficult to achieve a crispy texture. After the water boils, add a spoonful of white vinegar, then blanch the soaked lotus root strands. Keep the fire high, quickly dispersing them, for about 20-30 seconds, until the lotus root turns from white to green. Immediately scoop them out and put them into the bowl with white vinegar, and quickly mix well to maintain the white color. Place the minced scallions and ginger on top, sprinkle with Sichuan pepper powder, and pour hot oil over, immediately releasing the fragrance.

7. Step 7

Step 7
Add salt and chicken essence, mix well. The dish is now complete with color, aroma, and flavor, perfect for serving with rice or as an accompaniment to wine. It can also be garnished with green and red pepper strips for decoration.

Reviews

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