Stir-Fried Diced Lotus Root
Stir-fried diced lotus root is a simple, easy dish. Lotus root is rich in nutrients and is very suitable for vegetarian diets. Estimated cooking time: 20 minutes
Ingredients and Tools
- Scallion
- Xiaomila (small chili)
- Lotus root
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- Oil
Measurements
- Scallion 1 section
- Xiaomila 1-2 pieces (depending on how spicy you like it)
- Lotus root 1 section
- Light soy sauce 30 ml
- Dark soy sauce 15 ml
- Oyster sauce 15 ml
- Cooking oil 10-15ml
Steps
- Cut the scallion and xiaomila into small pieces and set aside
- Peel the lotus root and cut into small pieces no larger than 3cm, then soak in water (to prevent oxidation and darkening)
- Take a wok, add 500ml cold water, and bring to a boil
- Add the diced lotus root to the boiling water, blanch for 2 minutes, then remove and set aside
- Pour out the water, heat and dry the wok, then add 10-15 ml cooking oil
- When the oil is hot, add the scallion and xiaomila and stir-fry until fragrant
- Add the prepared diced lotus root and stir-fry over high heat
- Add light soy sauce, dark soy sauce, and oyster sauce
- Stir-fry for 2 minutes and then remove from the heat
Notes
- When selecting lotus root, choose ones with a yellow-brown skin and thick, white flesh. If it is blackened or has an off smell, it should not be eaten.
- Try not to use iron utensils, as they can cause lotus root to darken. If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.