How to cook lotus root stir-fry (Ep 6: Quick and easy Asian food)

If you ask any Chinese family whether they have ever cooked lotus root stir-fry (清炒莲藕) at home, chances are most of them will say yes.
However, if you are a non-Chinese living outside of Asia, you may not have heard these dishes as it is not the main item in most Chinese restaurants.
Lotus root stir fry is undoubtedly a dish that you should try. The flavor and texture of the lotus root are so unique that hardly any other vegetables can come close to it. It is slightly sweet, earthy, and has a crunchy texture when stir-fry.
Although you can stir-fry the lotus root alone, it is tastier by adding other vegetables with different flavors and colors. I use crunchy vegetables such as celery, carrot, baby sweet corn, snow peas, ginkgo nuts, and wood ear mushrooms.
Don’t miss out on this Asian specialty.
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Recipe:
Ingredients A
300g lotus root, peeled, sliced
2 tsp white vinegar
Water to soak the lotus root
Ingredients B
5 slices ginger
1 small carrot, peeled, cut into slices
15 Snow peas, snap off both ends, remove strings, halves diagonally
25g wood ear mushrooms, soak to hydrate, remove stem, cut into small pieces
5 baby corns, cut into 2-3 sections
2 stalks celery, cut into thin slices
15 ginkgo nuts, membrane, and stem removed
1 tbsp vegetable oil
Ingredients C (seasoning)
1 tbsp oyster sauce (alternatively use the ‘vegetarian oyster sauce)
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground white pepper
1 tsp cornstarch
2 tbsp water
Method:
Cut off both ends of the segments of the lotus. Peel off the skin then cut them crosswise into thin slices, preferably about 2mm thick.
Soak the slices in water with 2 tsp of white vinegar for ten minutes.
Blanch the lotus root in boiling water for two minutes, remove, and drain it in a colander.
Cut the carrots into slices and blanch in water for 2 minutes. Drained. (You can do it with the lotus root simultaneously).
Snap off both ends of the snow peas, then pull away from the snow peas to remove the fibrous strings. Next, cut the peas in half.
Soak the wood ear fungus in water for about 20 minutes until fully dehydrated. Remove the hard stem, then cut it into 1-inch pieces.
Cut the baby corns into 2-3 sections and celery into thin slices.
Heat the oil in a pan.
Stir fry the ginger until aromatic.
Add the hydrated wood ear mushrooms and stir fry for one minute.
Add the blanched lotus root, carrot, and the rest of the vegetables. Stir fry over high heat for half a minute.
Add the seasonings (ingredients C) and stir fry for another half a minute. - Dish out and serve.
#LotusRootStirFry #清炒莲藕
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[@ngaong9099]

Authentic asian food right there, no measurement, black wok, fire stove, snow peas and oyster sauce. 100% asian.

[@Excl-vids]

You really come across so sweet when you talk in the video and it is so interesting as well

[@TasteofAsianFood]

Thank you 😊

[@mommg6167]

Wow looks very yummy. I always cook the lutos and peanut soup. I nver been try this Thanks for this recipe i have idea how to cook stir fry lutos.

[@ruchiramunjal6061]

Great Stir Fry Recipe !!

[@berniecelee5062]

Oh this is so nostalgic! My parents would cook this often for us. Because we lived so far we can’t get fresh, so we bought it in cans. I am going to cook this soon….now that I am in Asian area , with many Asian grocery stores, I will certainly get the fresh version . I got to invite my siblings over when I cook it … it will remind them of our parents who have already passed. My hubby isn’t first generation so he does not know as many original Chinese dishes like me. Thanks for the video !

[@davidhalldurham]

Yet another beautiful video with beautiful, delicious food!!! I always look forward to your videos.

[@savonacooper3001]

Looks so fresh...Ty😊

[@artigotale]

Excellent video, thank you for sharing

[@radianceofnature7613]

Can’t wait to try it out!

[@josefinaochoagerona8357]

Following your demos ...thank you chef KP...

[@nuraliafatihabintilaililnizan]

All is my favourite vegetable except the celery, ahahahaha. Will try this recipe!

[@marvinfinkelstein8341]

Great presentation .

[@nurinsapawi9290]

Tq for sharing..I am malay and my husband want to try this.Will do🥰satu keluarga Malaysia.

[@kunyangsahk1312]

I will try to cook today 🤩🤩🤩thank you

[@mariaveronicacandia969]

Thank you I try to cook my madam like it.

[@gulabkeerio1930]

v nice

[@tantijoo]

I soaked the lotus roots without adding vinegar, that's why the color turned brown 🫣

[@bannguyen5057]

Where to buy the lotus roots? Isn’t it dried? Frozen? Fresh. Which one do you use? Thanks

[@TasteofAsianFood]

I get it fresh from the market in Malaysia here. If it is unavailable, try the frozen section at the Asian grocery store.

[@pelusachico2014]

Por favor la traduccion en Español!! Gracias

[@Aam2008mui]

Where did you purchased your wok?

[@TasteofAsianFood]

It is a wok from my mom, which has been used for decades 🙂

[@Aam2008mui]

@@TasteofAsianFood sigh... nowadays can't find good like that anymore....

[@zdenaboudova9648]

České titulky prosím. Děkuji 😊