Lotus Root Stir-Fry

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If you’ve never cooked with lotus root before, let this spicy lotus root stir-fry be your gateway dish. It’s simple, beautiful, and absolutely full of flavor. In just a few minutes, this vegetarian stir-fry comes together with a delicious crunch and bold kick. I’ll walk you through everything you need to know—from picking good lotus root to the spicy sauce that brings it to life.

What Exactly is Lotus Root?

Despite the name, lotus root isn’t really a root—it’s a rhizome, which means it grows horizontally underwater like a ginger or turmeric. You’ll usually find it sold in chunky segments that look like sausages linked together. Slice into one, and you’ll see the prettiest natural pattern—something like an old rotary dial phone with holes that go all the way through.

The flavor is mild, slightly sweet, and a bit earthy. But the real charm is the texture—lotus root stays crisp and crunchy when stir-fried, while becoming soft and potato-like when simmered longer. In this stir-fry, we go the quick-cook route so that crunch shines through.

How to Buy and Store Lotus Root

You can usually find lotus root at Asian grocery stores—either fresh or vacuum-packed. I always go for the fresh ones if possible. Look for thick, firm pieces that don’t have bruises, soft spots, or a lot of cracks.

Once home, lotus root keeps well in the fridge for up to two weeks, or follow the use-by date if it’s packaged. Want to prep ahead? Wash, peel, and slice it before popping it into the freezer. It’ll keep there for around three months. Just thaw it in the fridge before using.

Prepping Lotus Root

The outer skin has a slightly bitter taste, so it’s best to peel it off using a veggie peeler. Slice off the hard ends too. I love slicing it into thin rounds so that pretty pattern is visible—it looks stunning in the final dish. But if you prefer bite-sized cubes, that works too, especially for soups or saucy dishes.

How to Stir-Fry Lotus Root

This is a quick stir-fry, so have everything ready before you start. The whole process takes under 5 minutes, which is perfect for a busy evening.

Here’s how I do it:

1. Blanch First – Bring a pot of water to a boil. Add the sliced lotus root and blanch for about 2 minutes. This process, known in Chinese as “Duan Sheng” , basically means breaking the raw texture. It helps preserve the crunch and keeps the color bright.
2. Stir-Fry with Flavor – Heat a little oil in a hot wok. Toss in minced garlic and a generous spoon of Sichuan chili bean paste. Let it sizzle until fragrant (but don’t let it burn—you want aroma, not bitterness).
3. Add the Lotus Root – Throw in your blanched lotus root slices along with some fresh chili peppers if you like it extra spicy. Stir-fry quickly so the sauce coats everything nicely.
4. Finish with Scallions – Just before turning off the heat, toss in chopped scallions. Stir everything well and serve hot.

That’s it! From prep to plate in under ten minutes.

Let’s Talk About the Sauce: Sichuan Chili Bean Paste

If you’re into Sichuan food, you probably already know this secret weapon. Sichuan chili bean paste—also called Doubanjiang—is a fermented blend of broad beans and spicy chilies, and it brings serious depth to any stir-fry.

Now, shopping for this paste can be a little confusing. Here are a few tips to help:

• Doubanjiang is the general term. If you see this on a label, you’re on the right track.
• Pixian Doubanjiang is the premium variety from Pixian town. If you can find this version, grab it—it’s worth it.
• Hot Broad Bean Paste means the paste has added chili oil. It’s spicier and gives a beautiful red color to your dishes. That’s the one I usually use for this recipe.

You’ll find it in jars or plastic tubs at Asian markets or online. Once opened, keep it in the fridge—it lasts a long time.

How to Serve This Stir-Fry

This dish shines the brightest when served hot, right out of the wok. I usually spoon it over a bowl of steamed jasmine rice or even sticky rice for a full meal. For something lighter, it pairs well with a side of stir-fried greens or tofu.

Storing Leftovers

Got leftovers? Lucky you. Let the dish cool completely, then store it in an airtight container in the fridge. It keeps well for 3–4 days and reheats beautifully in a pan or microwave. That crunchy texture may soften slightly, but the flavors deepen and get even better the next day.

FAQs

Can I make this dish ahead of time?
Yes! You can blanch the lotus root and store it in the fridge a day ahead. Just stir-fry it fresh when you’re ready to eat.

Is this dish gluten-free?
As long as your chili bean paste doesn’t contain added wheat, you’re good. Double-check the label to be safe.

Can I make it less spicy?
Absolutely. Just reduce the amount of chili bean paste or skip the fresh chilies. The dish will still have plenty of flavor from the garlic and beans.

What other vegetables go well with lotus root?
Bell peppers, carrots, celery, and wood ear mushrooms all make great companions. Just keep the stir-fry quick so everything stays crisp.

Final Thoughts

This spicy lotus root stir-fry is one of those dishes that looks fancy but comes together fast. It’s a perfect way to explore a lesser-known but wonderful ingredient, and it might just become your new go-to side dish. Give it a try next time you’re in the mood for something different, spicy, and satisfyingly crunchy.

Try other korean recipes:

• Kimchi Pancake (Kimchi Jeon)
• Bibimbap 
• Bossam