Stir-Fry Lotus Stems
The marriage of stir-frying and lotus stems is a celebration of tradition, taste, and tales of ancient times. Here's a chance to relive those stories on your plate. Dive deep into the waters and find your lotus. Your taste buds will thank you.
Servings: 4 people
Equipment
- 1 stirfry wok
- 1 chopping board
Ingredients
- 400 gm fresh lotus stem
- 2 tbsp ginger juliennes
- 4-5 cloves of garlic minced
- 1 tbsp chopped green chillies
- 2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp chilli sauce
- 1/2 tbsp vinegar
- 1/2 tbsp chilli flakes
- 1 tbsp toasted sesame seeds
- 1/4 cup chopped scallions
Instructions
- Start by cleaning the lotus stems (details above).
- Slice the stems into thin diagonal cuts.
- Heat a wok or a large pan. Add the sesame oil.
- Throw in ginger green chillies and garlic. Sauté for 10 seconds until aromatic.
- Add the lotus stem slices. Stir fry for 4-5 minutes until they are slightly tender.
- Add in soy sauce, tomato ketchup, vinegar, and chilli sauce, sprinkle red chilli flakes, and stir well.
- Serve hot, garnished with scallions and toasted sesame seeds.