Stir-Fry Lotus Root

🛒 Ingredients

• #Main Vegetables;
• 300 g fresh lotus root — peeled, sliced 3–4 mm thick rounds
• 50–60 g dried black fungus (wood ear mushroom) — rehydrated, trimmed, torn into bite-sized pieces
• 1 medium red bell pepper — diced or cut into chunks
• 2–3 stalks scallion — white part sliced, green part cut into sections
• 3 thin slices fresh ginger.. 2 garlic cloves — thinly sliced
• 1 fresh red chilli — sliced (optional, for heat)
• #Savoury Stir-Fry Sauce;
• 1½ tbsp light soy sauce.. 1 tbsp rice vinegar.. 1 tsp coconut sugar or maple syrup
• ½ tsp sesame oil.. 2 tbsp water
• 1 tsp cornstarch (optional, for glossy sauce).. Pinch of white pepper
• #For Frying;
• 1½ tbsp neutral cooking oil

👩‍🍳 Instructions

1. 1

   Prep & protect lotus root: Peel and slice lotus root into thin rounds. Immediately submerge in water with a pinch of salt or a dash of vinegar to prevent browning — drain well and pat dry before cooking.

2. 2

   Mix the sauce: Combine soy sauce, rice vinegar, sugar, water, sesame oil, white pepper, and cornstarch in a small bowl. Stir until smooth — have it ready by the stove.

3. 3

   Sauté aromatics: Heat oil in a wok or large pan over medium-high heat. Add ginger, garlic, scallion whites, and chilli. Stir-fry 30 seconds until fragrant — do not burn.

4. 4

   Cook lotus root & fungus: Add drained lotus root slices and black fungus. Stir-fry rapidly for 4–5 minutes until lotus root turns crisp-tender — still has a pleasant crunch but no raw taste. Toss in red bell pepper and scallion greens; stir-fry 2 minutes more until pepper brightens and softens slightly.

5. 5

   Sauce & finish: Give the sauce a quick re-stir, then pour evenly over vegetables. Toss swiftly for 30–60 seconds until sauce thickens into a glossy coating clinging to every slice. Taste and adjust salt if needed.

6. 6

   Serve immediately: Plate while hot — best enjoyed fresh so lotus root stays beautifully crisp and the sauce bright and glossy.