Ingredients for Lotus Root Stir-fry
1 ½ tbsp Oil
3 Garlic Cloves, Minced
2 Bird's Eye Chillies, Thinly Sliced
1 inch Ginger, Minced
2 Dry Red Chillies, Cut into half
300 g Lotus Root, Washed, Peeled and Thinly Sliced
1 tsp Dark Soy Sauce
Salt, To Taste
1 ½ tbsp Vinegar
Instructions for Lotus Root Stir-fry
1
Boil a pot of water and add white vinegar to it, then blanch the thinly sliced lotus root for 2 minutes to prevent oxidation.
2
Drain the blanched lotus root completely by resting it on a sieve.
3
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.
4
Toss in the blanched lotus root, add salt to taste, and drizzle soy sauce over it.
5
Keep mixing until the seasonings are well combined.
6
Switch off the flame and add spring onion greens. Give one final mix.
7
Lotus root stir fry is ready. Serve it as a side dish.
Ingredients
1 ½ tbsp Oil
3 Garlic Cloves, Minced
2 Bird's Eye Chillies, Thinly Sliced
1 inch Ginger, Minced
2 Dry Red Chillies, Cut into half
300 g Lotus Root, Washed, Peeled and Thinly Sliced
1 tsp Dark Soy Sauce
Salt, To Taste
1 ½ tbsp Vinegar