Stir-fried Lotus Root

This recipe is adapted from Fuschia Dunlop’s Revolutionary Chinese Cookbook. The parboiling step is useful when you have some prep time in advance and want to stir-fry just before serving; if convenient it can be omitted, as long as the stir-frying is long enough to cook the lotus root to the desired texture.

Ingredients

  • 13 oz. lotus root
  • 2 scallions, whites and greens separated and thinly sliced
  • 2 tsp. chopped chili peppers (zaolajiao or duojiao)
  • 2 tsp. sugar
  • 2 tsp. rice vinegar
  • 1 tsp. soy sauce
  • 1 tsp. toasted sesame oil
  • 1 tbsp. sesame seeds
  • 2–3 tbsp. neutral oil, for stir-frying

Procedure

  1. Slice the lotus root thinly, perpendicular to its axis. As you cut the lotus root, put it in a bowl of water with a bit of vinegar added to keep it from browning.
  2. Parboil the lotus root in a pot of boiling water for 1–2 minutes. Set aside until ready to serve.
  3. When ready, heat oil in a wok. Briefly stir-fry scallion whites and pepper, then add lotus root.
  4. Keep stir-frying, adding rice vinegar, sugar, soy sauce, and salt to taste.
  5. Take off heat, and mix in sesame oil, scallion greens, and sesame seeds.

Last updated 2026-05-23