Chinese (Hubei) · beginner
Crispy Garlic Lotus Root Stir-Fry
Crunchy lotus root rounds quickly stir-fried with fragrant garlic, fresh red chillies, and a bright tangy soy glaze.
- PREP TIME
- 15 min
- COOK TIME
- 8 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Submerge sliced lotus root in cold water for 5 minutes to wash away excess starch, then drain well.
- 02
Blanch the lotus root in a pot of boiling water for 1 minute, drain, and plunge into cold water to preserve crunch.
- 03
Heat vegetable oil in a wok over high heat. Add sliced garlic and red chili, cooking for 30 seconds until aromatic.
- 04
Add drained lotus root rounds and stir-fry briskly for 2 minutes.
- 05
Pour in soy sauce and rice vinegar, tossing rapidly to coat the lotus root evenly.
- 06
Stir in the cornstarch slurry to thicken the glaze, toss in scallions and sesame oil, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Shock Blanching
Par-boiling raw vegetables followed by cooling locks in vibrant color and signature crispiness before stir-frying.
Notes from the kitchen
- Brief blanching sets the crisp texture of root vegetables without making them soft or soggy.
- Slice the lotus root uniformly so all pieces cook evenly in the fast stir-fry.
- Original home-cooking adaptation inspired by Chinese (Hubei); regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.