SPICY STIR-FRIED LOTUS ROOT & MIXED VEGETABLES
Servings
3–4 people
Time
Preparation: 20 minutes
Cooking: 15 minutes
INGREDIENTS
Main ingredients
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300 g lotus root, peeled and sliced
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200 g broccoli florets
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150 g shiitake mushrooms (fresh or rehydrated)
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150 g baby potatoes or potato balls
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1 carrot, sliced
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150 g tofu puffs or fish balls (optional)
Aromatics
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3 cloves garlic, minced
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1 tbsp ginger, minced
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2 fresh red chilies, chopped (adjust to taste)
Sauce
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp chili oil
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1 tbsp sesame oil
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1 tsp sugar
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½ tsp black pepper
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3 tbsp water or vegetable stock
Garnish
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Sesame seeds
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Chopped scallions
Cooking oil
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2 tbsp vegetable oil
INSTRUCTIONS
Step 1: Prepare the vegetables
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Soak sliced lotus root in vinegar water for 10 minutes to prevent browning
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Blanch lotus root, broccoli, carrots, and potatoes separately in boiling water for 1–2 minutes
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Drain and set aside
Step 2: Make the sauce
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In a small bowl, mix soy sauce, oyster sauce, chili oil, sesame oil, sugar, black pepper, and water
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Stir well and set aside
Step 3: Stir-fry
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Heat oil in a wok over medium-high heat
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Add garlic, ginger, and chili; sauté until fragrant
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Add mushrooms, tofu puffs (or fish balls), and potatoes; stir-fry for 2–3 minutes
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Add lotus root, broccoli, and carrots
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Pour in the sauce and toss well to coat everything evenly
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Stir-fry for another 3–4 minutes until glossy and heated through
Step 4: Finish
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Taste and adjust seasoning if needed
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Sprinkle with sesame seeds and scallions
SERVING
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Serve hot as a main dish with steamed rice
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Also works well as a shared side dish
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Best enjoyed immediately
FLAVOR & TEXTURE
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Lotus root: crunchy and slightly sweet
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Vegetables: tender but crisp
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Sauce: savory, spicy, aromatic
TIPS
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Do not overcook lotus root to keep its crunch
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Adjust chili oil for desired heat level
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Can add shrimp or sliced chicken for protein
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Works well with air-fried potatoes too