Stir-Fried Lotus Root

What to Put on the Table With Stir-Fried Lotus Root

• Steamed rice
• Braised pork
• Steamed fish

Making Stir-Fried Lotus Root, Step by Step

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1. Rinse the lotus root slices under cold running water until the water stops turning cloudy.

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2. Keep them in a bowl of cold water with the tablespoon of vinegar until you are ready, then drain and shake dry.

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3. Heat the wok until smoking and add the oil.

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4. Fry the garlic, ginger and dried chillies 15 seconds.

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5. Add the celery and pepper and toss 45 seconds.

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6. Add the lotus root and toss hard over maximum heat 90 seconds.

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7. Add the soy sauce, wine, sugar and salt and toss 30 seconds more.

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8. Off the heat, add the vinegar, sesame oil and spring onions, toss once and serve.

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Notes From the Method

Rinse until the water runs clear. Starch makes it gummy.

Acidulated water stops it browning.

Ninety seconds. Cooked-through lotus root goes floury.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the red chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Keeping What's Left

Refrigerated for 2 days, though it softens. Do not freeze.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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