I love trying new vegetable recipes, and this lotus root stir-fry is a keeper. You are losing out if you have never tried lotus root. This easy-to-make stir-fry of lotus root features a delicious combination of textures and flavors.
As a side dish, you can’t beat simple stir-fried lotus root. The sweetness of lotus roots is faint and mild, and they take on the flavor of their cooking liquid.
The sauce in this recipe is made with ginger, scallions, garlic, oyster sauce, and Shaoxing wine; it’s light yet unexpectedly tasty. The salt and sugar add a nice sweetness without overpowering the dish.
So that the dish would be visually appealing and have a variety of textures, I included wood ear mushrooms and red bell peppers. For a delicious supper, you can pair this lotus root stir-fry with any main dish that goes well with rice.
- 12 ounces of lotus root
- 8 rehydrated wood ear mushrooms (cut in half or thirds)
- 6 slices of ginger
- 2 scallions, white parts only (cut into 1-inch pieces)
- 2 cloves minced garlic
- 1/2 cup of red bell pepper (chop into small chunks)
- 1/4 cup of chicken stock
- 2 tablespoons of oil
- 1 tablespoon of Shaoxing wine
- 2 teaspoons of oyster sauce
- 2 teaspoons of cornstarch
- 1/4-1/2 teaspoon of salt
- 1/4 teaspoon of sugar
- 1/8 teaspoon of white pepper
- Peel the lotus roots, cut off the ends, and slice them thinly so that you have around 12 ounces (340g). Wood ear mushrooms and bell peppers need your attention as well.
- Blanch the lotus root, wood ears, and bell peppers for 45 seconds in boiling water that has been brought to a boil in a large wok or pot. Completely rinse out and set aside.
- Set aside a small bowl and make the sauce by combining the chicken stock, oyster sauce, salt, sugar, and white pepper.
- Toss the ginger and oil into the pan and cook them together over medium heat.
- Add the garlic and onions and cook for an additional 30 seconds to 1 minute. Leave the pan on for another 20 seconds or so before adding the blanched vegetables.
- The vegetables should be stir-fried for a minute. Finally, pour the Shaoxing wine around the edge of the wok, and then add the sauce.
- Stir in the cornstarch and water combination and continue cooking for another 30 seconds until the sauce is at a simmer.
- Keep cooking for another 20-30 seconds, or until the vegetables are well coated in the sauce, and then serve.