Hot and Sour Stir Fried Lotus Root Recipe
This Hot and Sour Stir Fried Lotus Root is a vibrant, flavorful dish showcasing crisp lotus root slices stir-fried with garlic, ginger, and red chili, then tossed in a tangy, savory sauce made with black vinegar, soy sauce, and Shaoxing wine. Finished with a touch of brown sugar and fragrant sesame oil, this dish offers a perfect balance of heat, sourness, and sweetness, ideal as a side or light main dish in Asian-inspired meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Chinese
Ingredients
Main Ingredients
- 500 g lotus root, frozen, sliced
- 2 garlic cloves, minced
- 2 cm ginger, minced
- 1 large red chili, sliced
- ¼ cup cilantro, chopped
Sauce and Seasonings
- 2 tbsp black vinegar
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp brown sugar
- 2 tsp sesame oil
- 2 tbsp vegetable oil
Instructions
- Prepare the Ingredients: If lotus root is frozen, thaw it before use. Mince the garlic and ginger finely. Slice the red chili and chop the cilantro leaves to be ready for quick use.
- Make the Sauce: In a small bowl, combine black vinegar, soy sauce, Shaoxing wine, and brown sugar. Stir well until the sugar dissolves completely to create a balanced hot and sour sauce.
- Heat the Oil: Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering but not smoking.
- Stir-Fry Aromatics: Add the minced garlic, ginger, and sliced red chili to the hot oil. Stir-fry quickly for about 30 seconds until fragrant but not burnt, releasing their flavors into the oil.
- Add Lotus Root: Add the sliced lotus root to the wok. Stir-fry continuously for about 5-7 minutes, ensuring the lotus root cooks evenly and retains its distinctive crisp texture.
- Combine with Sauce: Pour the prepared hot and sour sauce over the stir-fried lotus root. Toss the ingredients together thoroughly to coat all slices with the flavorful sauce. Cook for another 2 minutes to let the sauce penetrate the lotus root.
- Finish with Sesame Oil and Cilantro: Remove the wok from heat. Drizzle the sesame oil over the lotus root and sprinkle with chopped cilantro. Give one last gentle toss to distribute the flavors and garnish evenly.
- Serve Immediately: Serve the hot and sour stir fried lotus root as a side dish with steamed rice or as part of an Asian-inspired meal. Best enjoyed fresh and hot to appreciate its texture and vibrant flavors.
Notes
- If fresh lotus root is available, peel and slice it thinly before cooking for the best texture.
- Adjust the amount of chili according to your heat preference.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use gluten-free soy sauce for a gluten-free variant.
- This recipe can be doubled easily for larger gatherings.
