Chewy and Delicious Stir-Fried Lotus Root
Chewy and Delicious Stir-Fried Lotus Root
How to Make Chewy and Flavorful Stir-Fried Lotus Root Easily
Here’s a recipe for a side dish we often make at home: stir-fried lotus root. The cooking method is usually the same – thinly slice the lotus root, stir-fry it until slightly softened, then season. This time, I’ve simplified the seasoning slightly, and the result is even more delicious! It’s a wonderful accompaniment to rice with its chewy texture and subtle sweetness.
Main Ingredients- 1 lotus root (medium size)
- 2 Tbsp cooking oil
- Pinch of salt
- 1 Tbsp soy sauce
- 1 Tbsp mirin (or cooking wine)
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, wash the lotus root thoroughly under running water to remove any dirt, then peel it using a peeler or paring knife. (If you’re short on time, you can skip peeling after washing it very well.) Once peeled, slice the lotus root thinly into strips about 2-3mm thick using a mandoline slicer or a knife. Thin slices are key to achieving a chewy texture and ensuring the seasoning penetrates well. (Tip: If you’re concerned about browning after slicing, you can soak the slices in water or a diluted vinegar solution for a short while before cooking. However, for this recipe, it’s fine to cook them immediately.)
Step 2
Heat a pan over medium-low heat and add about 2 tablespoons of cooking oil. Add the sliced lotus root and sprinkle a tiny pinch of salt. Stir-fry for about 5-7 minutes, stirring frequently, until the lotus root becomes slightly translucent and tender. It’s important to stir often to prevent sticking and burning. Continue stir-frying until the lotus root absorbs the oil and becomes chewy.
Step 3
Once the lotus root has absorbed enough oil and is becoming chewy, push the lotus root to one side of the pan. Pour the sauce mixture – 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon minced garlic – into the empty space in the pan. Let the sauce bubble slightly, then mix it with the lotus root and continue stir-frying until well combined.
Step 4
Stir-fry for another 1-2 minutes, allowing the seasoning to evenly coat and penetrate the lotus root. Avoid overcooking after adding the sauce, as this can make the lotus root mushy or burn. Cook just until the flavors are well melded. Transfer the finished stir-fried lotus root to a plate and enjoy!
