Stir Fry Lotus Root (小炒莲藕)
300 grams of lotus root (peeled and sliced thinly)
3 tbsp of white vinegar, for blanching the lotus root
2.5 tbsp of cooking oil
3 Thai bird eye chilies, diced
3 red dried chilies, cut into small pieces
2 tbsp of minced garlic
2 tsp of minced ginger
½ tsp of salt
2 tsp of soy sauce
1 tbsp of diced scallions as garnish
Remove the lotus root joint and peel the skin. Next, slice the lotus root thinly.
Add a big drizzle of white vinegar to a pot of boiling water, then blanch the lotus root for 2 minutes. The vinegar prevents the lotus root from oxidation.
Remove the lotus root from the water and let it rest on the sieve so it can drain completely.
Turn the heat to medium and add a drizzle of oil to the wok along with the red dried chilies, Thai bird eye chili, minced garlic, and minced ginger. Stir until fragrant. Using both fresh and dried chilies will create a complex flavor. If you don’t eat spicy food, you can skip the chilies.
Toss in the blanched lotus root and add some salt to taste. Drizzle in 2 tsp of soy sauce. Keep mixing until the seasonings are well combined. Garnish with diced scallions and serve as a side dish.