My new obsession has been lotus roots…
Lately, I’ve been trying a few dishes with lotus roots. I’ve fried ’em, roasted ’em & stir fried ’em.
I made this stir fry Asian style by adding Asian sauces & veggies, perfect for those who love to explore new flavors and want to enjoy a healthy, satisfying meal.
Lotus root, a popular ingredient in Asian cooking, is the edible rhizome of the lotus plant. It is known for its crunchy texture and unique pattern of air holes, which make it not only delicious but also visually appealing. Lotus root is rich in vitamins and minerals, including vitamin C, potassium, and dietary fiber.
This Asian style lotus root stir fry is not only a feast for the eyes but also a nutritious and delicious meal that can be whipped up in no time. Perfect for busy weeknights or a healthy lunch, this dish will surely become a favorite in your household.
- Sesame oil- ½ tbsp
- Garlic, chopped- 2 cloves
- Ginger, chopped- 2-inch slice
- Dried red chili flakes- 1 tsp
- Shallots, sliced- 2
- Lotus roots, rinsed- 2 cups, cut into round slices
- Soy sauce, low-sodium- 2 tbsp
- Sesame seeds- 1 tbsp
- Brown sugar or jaggery- 1 tsp
- Green onions, chopped- 2 tbsp
- I've taken frozen lotus roots, available at the Indian store.
- Take the the lotus roots in a strainer & rinse well in running water.
- Place a large pan over medium heat.
- Add sesame oil, add ginger & garlic, saute till they turn golden in color.
- Add dried red chilies & shallots, saute till shallots turn golden in color.
- Add lotus roots, combine well.
- Add ½ cup water & cook covered till the roots turn soft.
- Open the lid, let the water dry off.
- Add soy sauce, stir fry over high heat for a minute.
- Add sesame seeds & brown sugar, stir fry.
- Let the lotus roots turn slightly brown.
- Garnish with green onions & stir fry.
- Take the pan off the heat.
- Serve on a plate.
- This can be enjoyed as a side dish with rice.
