This Lotus Root Stir-fry is a really simple and beautiful side dish. You can make it in 20 minutes and it will pair well with almost any type of main course. Visually, I love the holes in the lotus root and the bright colors from the celery and carrots.
Back when I started my social media pages, this was actually the first dish that I ever posted. The reason is because it's one of my favorite stir-fries. The video never got any traction so I actually deleted it after one week 🤭. I really love this recipe though, because you get a variety of vegetables, and each one has some crunch to it.
The sauce is made from Shaoxing cooking wine, oyster sauce, soy sauce, chicken powder, and a little bit of sugar. I also recommend adding a pinch of MSG for extra umami but it's not required in the least. Most chicken powders already have a tiny bit of MSG in them anyways.
Important steps and ingredients
Vegetables I'm using: I decided to use lotus root, carrots, and celery. In reality, you could use any vegetables you want, but I chose these ones because they're all quite crunchy. Another popular option I've seen is rehydrated wood ear mushrooms. Try to cut the vegetables about ¼-inch thick and to the same thickness so they finish cooking at the same time.
Chopped garlic: One thing I've learned with stir-fries is that the size of the garlic matters. Many people think smaller pieces (finely minced) are always better, but in some stir-fries, they tend to burn quicker. For this stir-fry, all the veggies are quite dry, so smaller pieces of garlic are more likely to burn. So I cut them into bigger pieces.
Steaming: Adding some water and covering the lid will allow the vegetables to cook through fully. If you do not have a lid for your wok, you will have to cook for 3-4 minutes longer, add more water, and stir constantly so the veggies cook evenly.
Lotus root changing color
The first time I made this, I noticed the lotus root changed to a blueish/gray color. Apparently when lotus root comes in contact with raw steel, it can have a reaction and change color. The lotus root is safe to eat, but it doesn't look great. Here's an experiment I did showing the difference in color:
As you can see, the lotus root cooked in a Teflon pan stays white, but the lotus root cooked in a carbon steel wok changes color. When I initially made this dish, I used a carbon steel wok, but the sides of my wok were not seasoned well, so the lotus root kept coming in contact with the raw steel and thus changed color.
Lotus Root Stir-fry
Ingredients
For the sauce
- 1 tablespoon Shaoxing cooking wine
- 1 tablespoon oyster sauce
- 1 tablespoon water
- 1 teaspoon soy sauce
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon sugar
- pinch MSG (optional)
For the rest
- 2 tablespoons oil
- 1 tablespoon chopped garlic (about 2-3 cloves)
- 1 medium carrot (sliced into ¼-inch thick rounds)
- ½ medium lotus root (sliced into ¼-inch thick rounds)
- 2-3 stalks celery (sliced at an angle into bite-sized pieces)
Instructions
- In a small bowl, combine the sauce ingredients. The MSG is totally optional, but I love adding some for extra umami.
- Heat a well-seasoned wok* over medium-high heat until hot. Add the oil and swirl it around the wok. Add the garlic and cook for 15 seconds, then immediately add the lotus root, carrots, and celery. Cook for 1 minute, stirring constantly to coat each vegetable in oil.
- Add 2 tablespoons of water, cover with a lid, and steam for 2 minutes.
- Remove the lid and continue cooking until the water has evaporated. Add the sauce mixture and continue cooking until it forms a glaze over the vegetables, about 2-3 minutes. Enjoy!
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