Recipe · Stir-fries
Stir-fried lotus root
Crisp lotus root slices briefly stir-fried with ginger and scallion.
Crisp lotus root slices briefly stir-fried with ginger and scallion.
Ingredients (2 servings)
- 300 g lotus root, thinly sliced Lotus root
- 2 slices ginger, in strips Fresh ginger
- 1 scallion, cut in lengths Scallion
- 1 tablespoon oil and salt or light soy Soy sauce
- A splash of mild rice vinegar Rice vinegar
Preparation
- Peel and slice the lotus root; hold it 5 minutes in vinegared water so it does not brown.
- Stir-fry the ginger in hot oil for a few seconds.
- Add the drained lotus root and stir-fry 3–4 minutes over high heat; it should stay crisp.
- Season, turn off the heat, and finish with scallion and vinegar.
Traditional reading
Lotus root changes reading when cooked: raw it is described as cooler, cooked as more neutral. A brief stir-fry keeps the crunch and illustrates that transformation.
Variations
- With carrot and wood ear it becomes the classic three-color stir-fry.
- Long-simmered in soup, the same root yields a more neutral reading.
Precautions
Wash the inner channels well and avoid eating it raw from uncontrolled waters.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
