Stir-Fried Lotus Root

Method

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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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Chef’s Tips

• 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.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Braised pork
• Steamed fish

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.