Spicy Lotus Root Stir Fry

This spicy lotus root stir fry is one of the easiest vegetable dishes I love to make. It offers a fantastic combination of crisp, crunchy textures and spicy, garlicky flavors you simple can't resist. You can put this dish together in 15 mins, making it perfect for your dinner.

What Is Lotus Root?

Lotus root is technically not a root like it's called, but a stem of the lotus plant that grows underwater. To use it, you need wash it thoroughly, peel it, trim the ends, and then cut it into slices.

Since it's tasty and rice in nutrients and fiber, it's a common ingredient in Asian cooking (both sweet and savory). You can find fresh and frozen lotus roots in most Asian grocery stores. But boiled lotus roots can also be ordered online.

Why We Love This Recipe

Lotus root itself has a mild sweet flavor, but it can easily absorb whatever seasonings you use with it. When stir fried with soy sauce, garlic, and chilis, it's gives you the umami taste - so delicious! Not to mention the crisp and crunchy texture that we Asians love, love, love.

This lotus root stir fry recipe uses just a little bit of oil and also has eggs, which makes it healthy and wholesome. Normally, we don't eat vegetables stir-fries on their own, so you would want to serve this with steamed rice - or even better, my garlic fried rice. A comforting bowl of daikon soup would complement this dish as well.

The best part about this dish is it's super quick and easy to make. It also requires just a few simple ingredients. Once you've tried this recipe, you'll find yourself going back to it again and again.

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

• Chilis: To achieve the same level of heat, use fresh Thai chilis.
• Oil: I use extra virgin olive oil in this recipe to keep it healthy, but feel free to use what you already have.
• Eggs: I love using duck eggs but you can use chicken eggs. You could swap eggs for any kind of meat you want as well (I would recommend pork).
• Lotus Roots: You can use both fresh or frozen lotus roots. They both work perfectly. I use frozen in my recipe because they're easier to find and already prepared. I just cut each round slice into 4 quarters. Boiled lotus roots work too. If using fresh, remember to peel, trim the ends, and cut into thin slices.
• Soy Sauce: Feel free to adjust the saltiness to your taste.

How to Make Lotus Root Stir Fry

1. Divide each lotus root slice into 4 pieces. Set aside.

2. In a mortar, pound the garlic and chilis together until you get a coarse mix.

2. Add oil to a pan over medium heat. Crack eggs into it and scramble. Once the eggs are cooked, transfer them from the pan to a dish. Do not turn off the heat.

3. Add the garlic and chili mix to the pan and stir until fragrant.

5. Add lotus roots and fry for 3-5 minutes, making sure they're all cooked.

6. Add the scrambled eggs back in. Season with soy sauce. Stir until all the ingredients are thoroughly mixed and serve immediately.

Storage and Reheating

This lotus root stir-fry can be store in an airtight container in room temperature for 1 day and in the refrigerator for up to 2 days. To reheat, simply microwave for 2-3 minutes.

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