Description
This recipe features crispy stir-fried lotus root coated in a savory garlic soy glaze. It’s a delightful side dish or snack with a perfect balance of salty, sweet, and garlicky flavors.
Ingredients
Scale
- 1 medium lotus root (about 10–12 oz), peeled and thinly sliced (⅛-inch thick)
- 1 tablespoon rice vinegar
- 1 tablespoon neutral oil (like canola or grapeseed)
- 3 cloves garlic, minced
- 1 small red chili or ½ teaspoon red pepper flakes (optional)
- 2 scallions, sliced (whites and greens separated)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 tablespoon water
- 1 teaspoon cornstarch
- Toasted sesame seeds, for garnish
- Chopped scallion greens, for garnish
- Crushed peanuts, for garnish (optional)
Instructions
- Peel the lotus root and slice it thinly. Soak slices in water with rice vinegar for 10 minutes to prevent browning. Drain and pat dry thoroughly.
- In a small bowl, whisk together soy sauces, oyster sauce, sugar, sesame oil, water, and cornstarch for the glaze. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add lotus root slices in a single layer. Fry for 3–4 minutes, flipping once, until golden brown and slightly crispy. Remove and set aside on paper towels.
- Reduce heat slightly. Add a little more oil if needed. Sauté garlic, white parts of scallions, and chili (if using) for about 30 seconds until fragrant.
- Return the fried lotus root to the pan. Stir the glaze and pour it over the lotus root. Toss to coat evenly. Cook for 1–2 minutes until the sauce thickens and clings to the lotus root.
- Remove from heat. Garnish with toasted sesame seeds, scallion greens, and crushed peanuts (if using). Serve hot.
Notes
- Drying the lotus root slices thoroughly is crucial for achieving crispiness.
- Work in batches when frying the lotus root to ensure even cooking and crispiness.
- Adjust chili flakes to your preferred level of heat.
- The glaze will thicken as it cooks, coating the lotus root beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Crispy Stir Fried Lotus, Crispy fried lotus root, Stir-fried lotus root recipe, Garlic soy fried lotus root, Chinese crispy fried lotus root