SPICY STIR-FRIED LOTUS ROOT & MIXED VEGETABLES

Servings

3–4 people

Time

Preparation: 20 minutes
Cooking: 15 minutes

---

INGREDIENTS

Main ingredients

• 300 g lotus root, peeled and sliced

• 200 g broccoli florets

• 150 g shiitake mushrooms (fresh or rehydrated)

• 150 g baby potatoes or potato balls

• 1 carrot, sliced

• 150 g tofu puffs or fish balls (optional)

Aromatics

• 3 cloves garlic, minced

• 1 tbsp ginger, minced

• 2 fresh red chilies, chopped (adjust to taste)

Sauce

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp chili oil

• 1 tbsp sesame oil

• 1 tsp sugar

• ½ tsp black pepper

• 3 tbsp water or vegetable stock

Garnish

• Sesame seeds

• Chopped scallions

Cooking oil

• 2 tbsp vegetable oil

---

INSTRUCTIONS

Step 1: Prepare the vegetables

• Soak sliced lotus root in vinegar water for 10 minutes to prevent browning

• Blanch lotus root, broccoli, carrots, and potatoes separately in boiling water for 1–2 minutes

• Drain and set aside

---

Step 2: Make the sauce

• In a small bowl, mix soy sauce, oyster sauce, chili oil, sesame oil, sugar, black pepper, and water

• Stir well and set aside

---

Step 3: Stir-fry

• Heat oil in a wok over medium-high heat

• Add garlic, ginger, and chili; sauté until fragrant

• Add mushrooms, tofu puffs (or fish balls), and potatoes; stir-fry for 2–3 minutes

• Add lotus root, broccoli, and carrots

• Pour in the sauce and toss well to coat everything evenly

• Stir-fry for another 3–4 minutes until glossy and heated through

---

Step 4: Finish

• Taste and adjust seasoning if needed

• Sprinkle with sesame seeds and scallions

---

SERVING

• Serve hot as a main dish with steamed rice

• Also works well as a shared side dish

• Best enjoyed immediately

---

FLAVOR & TEXTURE

• Lotus root: crunchy and slightly sweet

• Vegetables: tender but crisp

• Sauce: savory, spicy, aromatic

---

TIPS

• Do not overcook lotus root to keep its crunch

• Adjust chili oil for desired heat level

• Can add shrimp or sliced chicken for protein

• Works well with air-fried potatoes too