![\"Lotus](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/07\/lotus-root-stir-fry-recipe-2-500x720.jpeg\")
<\/figure>\n\n\n\nNote: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n Here is the detail on how to prepare the lotus root stir-fry. I suggest you read this article before jumping to the recipe below, especially if you are dealing with lotus roots for the first time.<\/p>\n\n\n\n Although the lotus root is the rhizome of the lotus plant, not the root, we are so used to calling it lotus root that it is immediately understood its meaning.<\/p>\n\n\n\n The fresh lotus root should have a heavy feeling in your hand. The color is light brown and should not have cracks, soft spots, and blemishes on the skin. Sometimes it is sold with a few sections linked together, but others may have broken it into separate sections. It is commonly available in the wet market in Malaysia. If you are living outside Asia, it is available at most Asian grocery stores. Sometimes it is also sole in the frozen section when it is off-season.<\/p>\n\n\n\n Although you can stir-fry the lotus root alone, it is tastier by adding other vegetables with different flavors and colors. We usually use celery, carrot, baby sweet corn, and snow peas that compliment the crunchy lotus root. Besides that, lily bulbs, walnuts\/peanuts, ginkgo nuts, and wood ear mushrooms are frequently added.<\/p>\n\n\n\n The list of vegetables varies from one chef to the other and can be different according to what is available to cook. <\/p>\n\n\n\n Regardless of what to choose, the choice should follow these simple guidelines:<\/p>\n\n\n\n Wood ear mushroom \u6728\u8033<\/a><\/strong> is also translated as wood fungus and black fungus. You can purchase this item in most Asian grocery stores. It is sold in dehydrated form, which means you need to soak it before use. It absorbs water and expands to more than double in size when soaking in water after twenty minutes. The shape will change from dry to lustrous, shiny, slippery dark brown thick and plum pieces. After it is hydrated, remove the stem, which is hard, then cut it into 1-inch pieces of any shape you prefer. It is commonly available in Asian markets.<\/p>\n\n\n\n Ginkgo nuts<\/a><\/strong> are my favorites. First, you must crack the shell with a hammer or knife\u2019s blade and peel off the brownish skin and the inner stem. Alternatively, you can look for those peeled ginkgo nuts sold in vacuum packs to save time.<\/p>\n\n\n\n Carrots <\/strong>need slightly longer to cook than other ingredients, so I suggest blanching them with the lotus root pieces.\u00a0<\/p>\n\n\n\n Celery and snow peas<\/strong> take only seconds to cook and do not need to blanch in advance. Cut the celery on the bias into thin slices. Snap both ends of the snow peas, then pull away to remove the thin string at the seams. Finally, halve the snow peas diagonally.<\/p>\n\n\n\n Another ingredient suitable for this recipe is green onions (spring onions) cut into short sections.<\/p>\n\n\n\n I prefer to lightly season the lotus root stir-fry to not overshadow the vegetables\u2019 original flavor. Therefore, I only use oyster sauce, light soy sauce, sugar, and cornstarch to thicken the sauce. Add some salt to adjust the taste before serving if you feel it is not salty enough.<\/p>\n\n\n\n Another spicy lotus root stir-fry recipe includes Szechuan chili bean paste and red chili. I will go for that if I stir-fry only the lotus roots without involving other vegetables. Besides that, you can add some sesame oil, sesame seeds, garlic cloves, and Shaoxing wine to the recipe.<\/p>\n\n\n\n Note<\/strong>: You can substitute oyster sauce with the \u2018vegetarian\u2019 oyster sauce<\/a> made with mushroom extract. Alternatively, replace the oyster with half the light soy sauce and some sugar.<\/p>\n\n\n\n Lotus root is also a popular vegetable used in soups or stews. This blog has a lotus root soup recipe <\/a>if you want to make soup.\u00a0 This recipe is based on the time-tested formula prepared with lotus root, pork ribs, and groundnuts.How to cook lotus root stir-fry<\/h2>\n\n\n\n
1. How to prepare the lotus root for stir-frying<\/h3>\n\n\n\n
How to choose the lotus root<\/h4>\n\n\n\n
Clean and cut the lotus root<\/h4>\n\n\n\n
\n
2. Other vegetables required for this recipe<\/h3>\n\n\n\n
\n
Prepare the vegetables<\/h4>\n\n\n\n
![\"the](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/07\/wood-ear-hydrated.jpg\")
![\"Lotus](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/07\/lotus-root-stir-fry-recipe-8.jpeg\")
<\/figure>\n\n\n\n3. How to season the lotus root stir-fry<\/h3>\n\n\n\n
Other related recipes<\/h2>\n\n\n\n
Bok choy stir fry <\/a>might be downright simple for some people, especially those who grew up in a typical Cantonese family. However, it is deceptively tricky to recreate this iconic Chinese dish at home to taste like those from the restaurant. Check out the tips in this recipe.<\/p>\n\n\n