{"id":6991,"date":"2023-02-04T11:26:51","date_gmt":"2023-02-04T11:26:51","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=6991"},"modified":"2024-07-09T10:27:01","modified_gmt":"2024-07-09T10:27:01","slug":"lotus-root-stir-fry","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/lotus-root-stir-fry\/","title":{"rendered":"Lotus Root Stir-fry"},"content":{"rendered":"
Boil a pot of water and add white vinegar to it, then blanch the thinly sliced lotus root for 2 minutes to prevent oxidation.<\/p>\n<\/div>\n<\/div>\n
Drain the blanched lotus root completely by resting it on a sieve.<\/p>\n<\/div>\n<\/div>\n
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.<\/p>\n<\/div>\n<\/div>\n
Toss in the blanched lotus root, add salt to taste, and drizzle soy sauce over it. <\/p>\n<\/div>\n<\/div>\n
Keep mixing until the seasonings are well combined.<\/p>\n<\/div>\n<\/div>\n
Switch off the flame and add spring onion greens. Give one final mix. <\/p>\n<\/div>\n<\/div>\n
Lotus root stir fry is ready. Serve it as a side dish. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":8815,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[194],"class_list":{"0":"post-6991","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-stir-fry"},"yoast_head":"\n