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Lotus Root Stir-fry

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories227
% Daily Value *
Total Fat 10.6g14%

Saturated Fat 1.5g8%
Cholesterol 0mg
Sodium 309mg14%
Total Carbohydrate 31.1g12%

Dietary Fiber 8g29%
Total Sugars 0.9g
Protein 4.6g
Calcium 6mg1%
Iron 13mg73%
Potassium 915mg20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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