Spicy Lotus Root 香辣炒蓮藕
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While commonly used in cuisines throughout Asia, lotus loot has largely been a mysterious ingredient to the rest of the world.
As the name suggests, lotus root is basically the root of the lotus plant. This vitamin-rich root vegetable is full of health benefits and nutritional value not to mention it is also gluten-free! Lotus root can be purchased at your local Asian supermarkets through out the US. Not every supermarket carries it in fresh form but you can at least get the frozen package which is still tasty!
Lotus root can be served raw, pickled, boiled, stir-fried, deep fried, and stewed. The texture and taste of it could change dramatically as cooking time increases. When it is raw, it is hard and bitter; when it is just cooked, it is crunchy and slightly sweet; when it is simmered for a long time (say 1 hour +), it becomes starchy and sweet.
The Chinese style stir-fried spicy lotus root recipe I am sharing today has an incredible crunchy texture and refreshing taste that you have to try it out yourself! Since it is a dish from Sichuan it is on the spicy side, however you can totally adjust the amount of chili oil to your own liking. I normally serve this dish as an appetizer but when I was growing up this was often served as a quick snack.
If crunchy lotus root is not your thing, also check out this lotus root soup where the lotus root is starchy and sweet.
Spicy Lotus Root 香辣炒蓮藕
Yield: 4 servings
Prep Time: 10
Cook Time: 10
Total Time: 20
Ingredients:
- 1lb lotus root
- 2 clove garlic, sliced
- 3 dried chili, crushed
- 2 tbsp soy sauce
- 2 tsp Chinese black vinegar
- 1 tbsp sugar
- ½ tsp sesame oil
- 2-3 tbsp chili oil
- Salt to taste
- 1 tsp Sichuan peppercorn (optional)
- Toasted sesame seeds and scallions for garnishing
Directions:
- Peel the skin and thinly slice the lotus root
- I prefer slice it really thin so each slice can absorb more flavor
- Blanch the sliced lotus root in boiling water for 2 minutes to remove of that “earthy flavor”. Drain off the water in a colander
- In a frying pan, cook crushed chili and sliced garlic with 1 tbsp of cooking oil until aromatic
- Add lotus root slices and mix in soy sauce, black vinegar, sugar, and 2 tbsp of water. Stir until all the lotus root slices are coated. Keep cooking for about 4-5 minutes until the lotus root slices are getting tender
- Add chili oil, sesame oil, salt to taste, and Sichuan peppercorn (optional) and toss to have the lotus slices coated. Garnish with toasted sesame seeds and sliced scallions
I like to serve it either in room temperature as an appetizer or chilled as a snack.
What’s your favorite lotus root recipe?
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Hi Yi,
This recipe looks so delicious I can’t wait to try it. I have a question, can I cook the dish the day before and then let it ‘marinate’ overnight or does it spoil the taste of the dish?
Hi there, you can absolutely make this in advance and store in the fridge overnight. Pls let me know if any other questions. Thanks
so delicious !! but one question, do you know why my lotus root are becoming “purple” ? they cant stay white :/
Hi There, thanks for trying out the recipe. The purple color is actually pretty normal and it does not affect the taste. You can reduce the coloration by adding salt at the end. Hope this helps.
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I love any sichuan and this is a great one to start with 🙂 healthy one too ! thanks for sharing this recipe 🙂
Hi Elin, thanks for your shout out! Glad to hear that you love dishes from Sichuan!
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I love lotus root, but do not cook it often…I like the idea of spicy…and garlic…yum!
Have a great weekend Yi 🙂
What a tasty lotus root side/appetizer! I do not really know how to choose lotus root though. Once or twice, the ones I chose turn out fibrous (“old”) :O
Have a great week!
teczcape – an escape to food
This looks very tempting and interesting.
I hope I can find lotus roots at our local market, but as we have a large Chinese community here in Lima, chances are I will.
Thanks for the inspiration!
Will definitely try this, Yi! Although I’ve seen lotus root at our local Asian supermarkets, as you say I’ve always been a bit at a loss to know how to prepare it.
Thanks Frank. I hope you get to try lotus root one day!
I am eat a lot Garlic and Vinegar lotus roots when i was in China as kid, My mom boiled them then add garlic and vinegar.
Your method looks great and fit for restaurant.
Can you give me an idea of what to look for when you shop for lotus root. EX: Are the ones with black spots better for soups? I often seen spotted roots in plastic bags for quick sale. Never made lotus root before. Are they easy to peel with a veg peeler? Can I use Chinkiangt vinegar instead of the black type? Thanks
hi there, a lot of the times the spots are results of bruises however as long as the lotus root is hard and heavy it should be good to go. And yes your ordinary potato peeler would work. Lastly, Chinkiang vinegar is actually aka black vinegar so you have the right vinegar.
I have never eaten so, but I’ll try if I have the chance.
Hi Vanessa, I hope you get to try lotus root – it’s definitely different to a lot of other root vegetables.
I miss lotus root! Your spicy lotus root slices look mouthwatering, Yi.
Thank you Angie!
I’ve never cooked with lotus root. I do like spicy, so this dish is really appealing to me. Time to head out to a Chinese market and do some shopping (and I’m lucky — there are several within a 10 minute drive from where I live).
Lucky you living so close to chinese markets 🙂 Please let me know how you like lotus root if you get to try it.