Ingredients for Lotus Root Stir-fry
Instructions for Lotus Root Stir-fry
Boil a pot of water and add white vinegar to it, then blanch the thinly sliced lotus root for 2 minutes to prevent oxidation.
Drain the blanched lotus root completely by resting it on a sieve.
Heat the wok to medium, add a drizzle of oil, and stir in the garlic cloves, bird's eye chillies, ginger, and red dried chillies for a minute.
Toss in the blanched lotus root, add salt to taste, and drizzle soy sauce over it.
Keep mixing until the seasonings are well combined.
Switch off the flame and add spring onion greens. Give one final mix.
Lotus root stir fry is ready. Serve it as a side dish.
Ingredients
Directions
Boil a pot of water and add white vinegar to it, then blanch the thinly sliced lotus root for 2 minutes to prevent oxidation.
Drain the blanched lotus root completely by resting it on a sieve.
Heat the wok to medium, add a drizzle of oil, and stir in the garlic cloves, bird's eye chillies, ginger, and red dried chillies for a minute.
Toss in the blanched lotus root, add salt to taste, and drizzle soy sauce over it.
Keep mixing until the seasonings are well combined.
Switch off the flame and add spring onion greens. Give one final mix.
Lotus root stir fry is ready. Serve it as a side dish.
Notes
Lotus root stir-fry is known for its health benefits, as lotus root is a good source of fiber, potassium, and other essential vitamins and minerals. The dish is also versatile and can be made in many different styles, depending on personal preferences and cultural influences. It is a quick and easy meal that can be served as a side dish or as a main course, and it is often enjoyed with rice or noodles.
Tips for Lotus Root Stir-Fry
- Use fresh ginger and garlic for the best flavor.
- Thinly slice the lotus root for even cooking.
- Don’t overcook the lotus root as it can become mushy.
- Experiment with different types of chilies for a different flavor profile.
- Use high heat for stir-frying to get the best results.
People Also Ask About Lotus Root Stir-Fry
Q. Why is vinegar added to boiling water?
A: Vinegar is added to boiling water to prevent the lotus root from oxidation.
Q. How long should I blanch the lotus root in boiling water?
A: Blanch the thinly sliced lotus root for 2 minutes in boiling water.
Q. Can I skip the chilies?
A: Yes, you can skip the chilies if you don’t eat spicy food.
Q. Is it necessary to rest the blanched lotus root on a sieve to drain completely?
A: Yes, it is necessary to rest the blanched lotus root on a sieve to drain completely.
Q. How much salt and soy sauce should I add to the lotus root stir fry?
A: Add salt to taste and 2 tsp of soy sauce.
Recipe Suggestions
Have you tried this recipe?
Mention us @satyamskitchen and tag #satyamskitchenrecipes