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.