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Lotus Ginger Stir Fry

Strong hints of ginger, best served with rice
Print Recipe
Servings 4 servings

Equipment

  • large pan
  • large pot

Ingredients
  

  • 4-5 lotus roots one bulb == one root
  • corn starch amount depends on how many slices of lotus root you obtain
  • 2 inch ginger branch (?)
  • 3 cloves garlic
  • 6 green onion (scallions)
  • 1 onion
  • 2 tbsp soy sauce can add more or less depending on taste
  • 2 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tsp hot sauce (optional)

Instructions
 

  • Remove skin from ginger and garlic and mince.
    Cut the green onions, either into rounds (2mm thick) or minced
    Slice the onion (2-5mm thick)
  • Start boiling a pot of lightly salted water
  • Prepare lotus. Peel (I slice out of convince, peeling lotus is difficult) the outside of the lotus. Remove any brown spots, lotus should be a cream color all over.
    If the holes inside the lotus root are brown, take the end of a small spoon and scrape the holes to remove any brown bits.
  • Slice the lotus into rounds (~5-10mm thick). The thicker the lotus, the crunchier it is. The thinner the lotus the softer it is.
  • Add the lotus to the boiling water. Blanch with the lid on for 5-6 minutes until it is half tender (I am still unsure what half tender feels like on lotus ?)
  • Drain lotus and pat dry.
  • Toss in the corn starch, salt, and pepper. Each lotus should be decently covered in corn starch
  • Over medium-high heat, add oil to the large pan to coat (to prevent sticking). Add in the lotus root rounds to start searing. We want them slightly golden on both sides and slightly crispy.
    Ideally they are all on one layer but may need to do lots of gentle turning with tongs to allow all pieces to be seared. Be careful, the lotus rounds will want to stick together.
  • Add the garlic, ginger, and green onion. Stir fry for ~1min, using tongs to mix, be careful not to break the lotus roots
  • Add the soy sauce, rice wine vinegar, and brown sugar. Stir fry for ~2-3min. Let the sauce cook a bit until it becomes a bit sticky.
    You can add a little bit of water if the sauce gets too sticky too fast, I haven't ever needed to but just in case
  • Add the sesame oil and hot sauce. Keep stir frying until there is no more liquid and the sauce has become very sticky.
  • Remove from heat, and serve!

Notes

You can adjust the soy sauce, rice wine vinegar, brown sugar, sesame oil, and hot sauce to your taste, sometimes the ginger can be too overpowering so it needs some balance. 
 
Originally from this video. Video is not an actual recipe.