Lotus Root Stir Fry (蓮藕炒木耳)

Who says veggie dishes have to be plain and bland? Try making this gorgeous Lotus Root Stir Fry.

Bring your dish to life using a variety of textures, colors, flavors.

This vegetarian stir fry is sure to please everyone at the dinner table—even those who despise veggies.

Lotus Root Stir Fry

Lotus root is a versatile vegetable that can be used in many Cantonese dishes.

It has a natural sweetness to it with a big satisfying crunch—perfect for stir-fried dishes.

In this recipe, I’m using green beans, carrots, black fungus, and shiitake mushrooms.

But feel free to customize the recipe using your favorite vegetables.

Sugar snap peas, mushrooms, celery, and bell peppers would work fantastically.

Frequently Asked Questions About Lotus Root Stir Fry

What can I serve this dish with?

Serve this dish with a main dish like Braised Chicken With Shiitake Mushroom and Black Fungus (冬菇燜雞).

Pair it with Chinese Steamed Eggs (蒸水蛋) to keep your meal vegetarian.

Can I prepare this in advance?

Yes. You can prepare this in advance and reheat it to serve. However, it is best served fresh.

Can this dish be frozen?

Yes. This can be frozen for up to 3 months. Simply thaw and reheat to serve.

Lotus Root Stir Fry

Elaine Fung

A vegetarian side dish favorite of crunchy lotus root together with crisp green beans and black fungus.

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Prep Time 25 mins

Cook Time 5 mins

Total Time 30 mins

Course Vegetable

Cuisine Chinese

Servings 4 servings

Calories 164 kcal

Ingredients

  

• 375 Grams Fresh Lotus Root Peeled And Thinly Sliced
• 150 Grams Green Beans Stringed And Halved
• 1/2 Cup Black Fungus Softened And Stems Removed
• 1/3 Cup Carrot Slices
• 1 Tbsp Ginger Minced
• 3 Garlic Cloves Minced
• 2 Tbsp Oil

The Sauce

• 1/4 Tsp Salt
• 1/2 Tsp Sugar
• 1 Tbsp Soy Sauce
• 1 Tbsp Oyster Sauce
• 1 Tsp Cornstarch
• 1/4 Cup Water
• 1/2 Tsp Sesame Oil
• 1/4 Tsp White Pepper
• 1 Tbsp Shaoshing Wine

Instructions

 

• Bring a pot of water to boil for blanching the vegetables.
• Meanwhile, combine the ingredients for the sauce.
• Peel and slice the lotus root and carrots thinly, string, and halve the green beans.
• Blanch the lotus root, green beans, black fungus, and carrots in boiling water for 1 minute, drain thoroughly.
• Heat oil in a pan until very hot then add the vegetables and saute for 1 minute.
• Add the ginger and garlic, continue to stir fry till fragrant.
• Drizzle the Shaoshing wine along the edge of the pan, stir well.
• Add the sauce and continue sautéing until the sauce thickens and coats the vegetables, about 2 minutes.
• Remove from heat and serve.

Notes

1. When preparing the lotus root, cut the ends off and peel the skin with a vegetable peeler. Then cut the lotus root along its length. Rinse the grooves thoroughly, then slice as thin as possible.

2. Snow peas or sugar snap peas can be used instead of green beans.

3. Prepare black fungus in large batches and stored them in the freezer ready for use. Soak the dried black fungus in cold water for 20 minutes or until softened. Drain, remove the stem and put them in Ziploc bags in the freezer. Thaw by putting them in cold water for 20 minutes, drain and use.

Keyword Lotus Root Stir Fry