China
Lotus Root Stir-Fry with Chili
Blanched lotus root keeps its crunch in this quick, sauce-coated stir-fry. Use a saucepan and wok.
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Method
3 clear steps
- 1
Wash and peel the lotus root, cut it into chunks no larger than 3 cm, and soak in clean water while preparing the other ingredients. Chop the scallion and chilies.
- 2
Bring the 500 ml water to a boil. Drain the lotus root, blanch for 2 minutes, then drain thoroughly.
- 3
Dry the wok, heat the 10–15 ml oil and fry the scallion and chilies until fragrant. Add the lotus root, light soy sauce, dark soy sauce and oyster sauce. Stir-fry over high heat for about 2 minutes until evenly coated.
