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Easy Lotus Root Stir-Fry (Vegan, 10 Minutes)

If you've never cooked lotus root before, this is the perfect place to start. It looks like something from another planet — those beautiful lacy circles — but it cooks in minutes and has a satisfying crunch that holds up even after stir-frying. Think water chestnut, but better.
This is a light, bold, Chinese-inspired side dish with ginger, chili, soy sauce, and scallions. Ten minutes from start to finish. The kind of recipe that makes you look like you know what you're doing.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Chinese
Diet: Vegan
Keyword: Easy, Sides, Vegan
Servings: 2 people
Author: Shelly

Ingredients

  • 1 tablespoon white vinegar
  • 1 large lotus root - peeled and sliced
  • 2 tablespoons oil
  • 1 cube of garlic ginger*
  • 1 small medium-hot chili - sliced
  • 1 tablespoon soy sauce
  • Pinch of salt
  • 2 scallions - green part only, thinly sliced

Instructions

  • Fill a small pot with enough water to cover the lotus root, add vinegar and bring to a boil. Put the sliced lotus in the pot and cook for 2 minutes. Strain and set aside.
  • Warm oil in a large skillet over medium heat. Add garlic and ginger, and pepper and cook for 3 minutes, stirring occasionally. Add the boiled lotus root, soy sauce and salt. Stir-fry for 1 - 2 minutes and remove from the heat.
  • Transfer to a deep plate, garnish with scallion, and serve.

Notes

 
    • *Instead of the cube you can use 1 tablespoon of crushed garlic and 1 tablespoon grated ginger
    • Use any pepper you like or skip it altogether.
    • Add other vegetables such as carrots and snap peas, and even romaine lettuce.