Stir-fried Lotus Root Cubes

Stir-fried Lotus Root Cubes

Stir-fried Lotus Root Cubes is a home-style vegetable dish at difficulty 3/5 (Intermediate), about 214 kcal. Stir-fried Lotus Root Cubes is a quick, simple home-style vegetarian dish. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

3 / 5

★★★☆☆

Intermediate
Estimated Calories

214 kcal

Ingredients

  • Scallion (green onion)
  • Small red chili peppers
  • Lotus root
  • Light soy sauce
  • Dark soy sauce
  • Oyster sauce
  • Oil

Steps

  1. Cut the scallion and small red chili peppers into small segments; set aside.
  2. Peel the lotus root and cut it into small cubes no larger than 3cm. Place in water and set aside (to prevent oxidation and discoloration).
  3. Place a wok or pan in the stove, add 500ml of cold water, and bring to a boil.
  4. Add the lotus root cubes to the boiling water, blanch for 2 minutes, then remove and place in a plate.
  5. Pour out the water from the pot, dry the wok, and add 10-15 ml of vegetable oil.
  6. When the oil temperature rises, add the chopped scallion and chili peppers to fragrant.
  7. Add the processed lotus root cubes to the pan and stir-fry over high heat.
  8. Add light soy sauce, dark soy sauce, and oyster sauce.
  9. Stir-fry for 2 minutes and serve.

Notes

Stir-fried Lotus Root Cubes is a quick, simple home-style vegetarian dish. The lotus root cubes are crispy, tender, and refreshing, with a savory flavor possessing a subtle spiciness that goes very well with rice. Lotus root is rich in dietary fiber and vitamins, helping to clear heat and moisten dryness. It is easy to make; as long as you pay attention to blanching the cubes and seasoning, even kitchen beginners can easily finish it. The entire process takes about 20 minutes to get to the dinner table.

Estimated Cooking Difficulty: ★★★
Estimated Calories: 214 kcal
Category: Stir-fried Lotus Root Cubes

Calculations:
Determine how many servings to make before starting. One portion is enough for 2 people.

Per serving:
- Scallion: 1 segment
- Chili pepper: 1-2 chilies (depending on heat tolerance)
- Lotus root: 1 segment
- Light soy sauce: 30 ml
- Dark soy sauce: 15 ml
- Oyster sauce: 15 ml
- Vegetable oil: 10-15 ml

Notes:
- Choose lotus root with yellow-brown skin and thick, white flesh. Do not use if it is black or has an odour.
- Try not to use iron utensils, as they will cause the lotus root to turn black.

If you encounter any issues with the instructions or have suggestions for improvement, please open an Issue or Pull Request.

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