Crispy Spicy Sour Lotus Root Stir Fry Recipe (酸辣藕丁)

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  COOK TIME

  Prep 10m • Cook 10m

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1. Lotus root

   fresh, 200 g (about 1 medium section), peeled

2. Green onion

   1 stalk

3. Garlic

   1 clove (optional)

4. Dried red chili peppers

   3

   Can’t find it? Try this one.

5. Fresh green chili

   ½ (e.g., jalapeño or serrano), seeded

6. Fresh red chili

   ½ (same as above)

7. Neutral cooking oil

   like canola or grapeseed, 1 tbsp

8. White vinegar

   16 g (~1 tbsp + ½ tsp)

9. Granulated sugar

   20 g (~1½ tbsp)

10. Light soy sauce

    5 g (~1 tsp)

    Can’t find it? Try this one.

11. Salt

    ¼ tsp

12. Cornstarch slurry

    20 g cornstarch + 30 g water (mixed)

1. Step 1: Peel and dice the lotus root

   Trim ends, peel skin, then cut into 1 cm cubes. Rinse under cold water to remove excess starch.

   

2. Step 2: Blanch for crunch

   Bring a pot of water to a boil. Add lotus root and cook for exactly 1 minute. Drain and plunge into a bowl of ice water. This keeps it crisp.

   

3. Step 3: Prep aromatics and chilies

   Thinly slice green onion (white and green parts separated). Slice fresh chilies into small rings. If using garlic, mince it finely. (I skipped the garlic this time, but honestly—it’s even better with it!)

   

4. Step 4: Make the sauce base

   In a small bowl, mix vinegar, sugar, light soy sauce, and salt until sugar dissolves. Set aside.

   

5. Step 5: Toast the dried chilies gently

   Heat oil in a wok or skillet over medium-low. Add dried chilies (and garlic, if using) and stir 30 seconds until fragrant—but don’t let them burn.

   

6. Step 6: Stir-fry the lotus root

   Add drained lotus root. Crank heat to medium-high and stir-fry for 30–45 seconds until edges dry slightly.

   

7. Step 7: Add sauce and fresh chilies

   Pour in the sauce mixture and toss to coat. Add fresh green and red chilies. Stir 30 seconds.

   

8. Step 8: Finish with green onion and thicken

   Add green parts of onion, then give the cornstarch slurry a quick re-stir and drizzle in. Cook 15–20 seconds until glossy and lightly thickened.

   

9. Step 9: Serve right away

   Transfer to a plate immediately—delaying makes it soggy. Best eaten fresh and hot with plain rice.

   

1. Use the narrower end of the lotus root—it’s more tender. If you can’t find fresh lotus root, vacuum-sealed pre-peeled packs (often in Asian supermarkets) work fine; just rinse and blanch as directed.

2. If you’re sensitive to heat, remove seeds from dried chilies or use just 1–2. The flavor stays, but the burn fades.

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